Linguine With White Clam Sauce(Prep Time: 10 Minutes. Cooking: 14 Minutes)

• 8 oz. linguine or spaghetti
• 1 1/2 Tbsp. olive oil
• 1/2 small yellow onion, chopped fine
• 6 cloves garlic, minced
• 2 Tbsp. flour
• 1/4 c. dry white wine
• 1/4 c. clam juice or low sodium chicken broth
• 1 c. low sodium chicken broth
• 1 (6 1/2 oz.) can minced clams, drained, rinsed well and drained again
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. minced parsley

1. Cook the linguine according to package directions, omitting the salt.
2. Rinse with cold water; drain and set aside.
3. Meanwhile, heat the olive oil in a heavy 10-inch skillet over moderate heat for 1 minute; add onion and garlic and cook, uncovered, until onion is soft, about 5 minutes.
4. Blend in the flour and cook, stirring constantly, for 1 minute.
5. Add the wine and cook for 2 minutes, stirring constantly.
6. Add the clam juice and chicken broth and cook, stirring, 4 minutes longer.
7. Stir in the clams and cheese.
8. Add the reserved linguine and cook 1 minute longer, tossing well until heated through.
9. Mix in parsley and serve. Serves 4.

linguine, olive oil, yellow onion, garlic, flour, white wine, clam juice, chicken broth, clams, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948333 (may not work)