Linguine With White Clam Sauce - cooking recipe

Ingredients

1 large can minced chopped clams
fresh grated Parmesan cheese
1/2 lb. butter
2 cloves garlic, minced
1 c. white wine
2 Tbsp. flour, mixed with water for thickening
1 lb. box linguine
salt and freshly ground black pepper

Preparation

Brown garlic in 2 tablespoons of butter and add to 2-quart saucepan.
Drain liquid from clams into saucepan.
While simmering, add white wine.
Thicken with flour mixture.
Add salt and pepper to taste and add the clams.
Keep on low heat. Meanwhile, boil linguine in salt water with small amount of oil to prevent sticking.
Drain and add sauce to linguine.
Top with fresh grated cheese and ground pepper.