Linguini with Clam Sauce
1/4 cup margarine or butter
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
2 tablespoons flour
1 cup milk
2 (61/2 ounce) cans chopped clams
1 (31/2 ounce) can sliced black olives
1-1/2 cups grated Italian or Parmesan cheese
12 ounces linguine
In a large pot, put 3 quarts water on to boil for the pasta. Drain olives and clams, reserving the nectar from 1 can of clams.
Melt margarine in a large skillet over medium-high heat. Add garlic and oregano.
Sprinkle flour over melted margarine, stirring quickly to form a bubbly paste or roux. Pour in milk, again stirring until roux and milk form a sauce. Stir in both cans of clams and the reserved nectar. Stir in olives.
Allow mixture to come just to a boil and then lower heat to medium-low. Sauce should quickly thicken.
Stir in 1 cup of grated cheese. Reserve remaining half-cup to pass. Leave sauce on low while pasta boils, about 9 minutes. When pasta is tender, drain and rinse with hot water.
To serve, pour pasta into a large serving bowl. Pour clam sauce on top and toss. Pass remaining cheese.
Makes 6 servings