Linquine with Clam Sauce

4 cloves garlic -- crushed

1/2 cup olive oil

1 tablespoon flour

4 cans (61/2 or 71/2 ozs. each) chopped clams

-- with liquid 1 1/2 cups chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces linguine

Saute garlic in oil in medium saucepan until golden; blend in flour. Gradually stir in remaining ingredients except linguine. Cook over medium-low heat, stirring constantly, until sauce is thickened. Cook linguine according to package directions; drain. Serve with clam sauce.

Makes 4 servings.

Scanned, Busted & Proofed by Gene Johnston ([email protected])