Linguine with White Clam Sauce

• 8 ounces linguine
• 1 12 tablespoons olive oil
• 1 small onion, finely chopped
• 6 cloves garlic, minced
• 2 tablespoons flour
• 14 cup dry white wine
• 12 cup clam juice
• 12 cup low sodium chicken broth
• 1 (6 ounce) can baby clams, drained,rinsed well and drained again
• 12 cup freshly grated parmesan cheese
• 2 tablespoons fresh minced parsley

1. Cook linguine in boiling water for about 8 minutes or until tender but firm.
2. Rinse with cold water, drain and set aside.
3. Meanwhile, heat olive oil in a large heavy frying pan over moderate heat for 1 minute.
4. Add the onion and garlic and cook until both are soft but not browned.
5. Blend in flour and cook, stirring constantly, for about 1 minute.
6. Add the wine and cook for 2 minutes, stirring constantly.
7. Add the clam juice and chicken broth and cook, stirring, for 4 minutes longer.
8. Stir in the clams and the cheese.
9. Add the cooked linguine and cook for 1 minute or until pasta is heated through.
10. Stir in the parsley and serve immediately.

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

Taken from www.food.com/recipe/linguine-with-white-clam-sauce-29401 (may not work)