Spaghetti With Clam Sauce

• 8 oz. thin spaghetti or small shells, cooked and drained
• 1/3 c. chopped onion
• 1/4 tsp. dried thyme
• 1/4 c. dry white wine
• 1 Tbsp. flour
• 1 Tbsp. freshly grated Parmesan cheese
• 1/4 c. chopped parsley
• 2 Tbsp. olive oil
• 1 tsp. minced garlic
• 1/4 tsp. white pepper
• 2 (10 1/4 oz.) cans minced clams, drained and reserve juice or 1 1/4 c. chopped fresh clams

1. Toss pasta with 2 tablespoons parsley and 1 tablespoon oil. Heat 1 tablespoon oil in pan over medium heat.
2. Add onions, garlic, thyme and pepper.
3. Cook 3 minutes until onion is tender. Stir in wine and bring to boil.
4. In small bowl, stir flour, reserved clam juice and 2 tablespoons parsley until blended.
5. Add to mixture in pan.
6. Cook over medium heat, stirring constantly, about 3 minutes until it thickens and boils.
7. Stir in clams; do not boil.
8. Pour portion over pasta on individual plates; grate Parmesan over.

thin spaghetti, onion, thyme, white wine, flour, parmesan cheese, parsley, olive oil, garlic, white pepper, clams

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889848 (may not work)