Judy'S Linguine With White Clam Sauce

• 4 oz. linguine
• 2 cans (13 to 15 oz.) minced clams
• 1/4 c. thinly sliced green onions
• 1 clove garlic, minced
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• dash of white pepper
• 3/4 c. milk
• 1/2 c. sliced pitted ripe olives
• 2 Tbsp. snipped parsley

1. Cook linguine following package directions.
2. Drain; keep warm. Drain clams, reserving 1/4 cup juice.
3. In a microwave-safe 1-quart dish, micro-cook onion, garlic and margarine, covered, on 100% power (High) 1 to 2 minutes or until onions are tender.
4. Stir in flour and pepper.
5. Add milk.
6. Cook, uncovered, on High for 3 to 5 minutes or until thickened and bubbly, stirring after each minute.
7. Add clams, reserved juice, olives and parsley.
8. Cook, uncovered, on High for 1 to 2 minutes more or until the mixture is heated through.
9. Toss with linguine until coated.
10. Serve immediately.
11. Makes 2 servings.

linguine, clams, green onions, clove garlic, butter, flour, white pepper, milk, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1036656 (may not work)