Linguini and White Clam Sauce

• 1 lb (.5 kg). pasta, cooked and drained
• 2 tbsp (30 ml) olive oil
• 3 cloves garlic, crushed
• 1 small or medium onion, chopped
• 4 6.5 oz (182 grm). cans chopped (or minced, or both) clams, drained, reserve broth
• 2 tsp (10 ml). corn starch
• 1/2 cup (125 ml) chopped parsley (sometimes more if I'm feeling green)
• dry white wine (optional)

1. Saute the garlic and onion in olive oil until soft.
2. Drain clams; reserve liquid.
3. Add clams to pot and cook a few minutes.
4. In a covered container or jar add cornstarch to some of the (room temperature) broth and shake well to blend.
5. Add remaining broth to pot and bring to a simmer.
6. Add cornstarch/broth mixture stirring constantly to thicken and avoid lumps of cornstarch.
7. Stir in parsley.
8. Toss with pasta.

pasta, olive oil, garlic, onion, corn starch, parsley, white wine

Taken from online-cookbook.com/goto/cook/rpage/001C44 (may not work)