Linguine with White Clam Sauce

Ingredients

• 8 ounces linguine
• 2 6 1/2-ounce cans minced clams
• Light cream or milk
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons margarine or butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup snipped parsley
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package directions; drain well. Set aside.
2. Meanwhile, drain clams, reserving liquid from one can. Add enough light cream or milk to the reserved liquid to make 2 cups.
3. For sauce, in a medium saucepan cook onion and garlic in margarine or butter till tender. Stir in flour, oregano, salt, and pepper. Add cream mixture all at once. Cook and stir till thickened and bubbly. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley, and wine. Heat through.
4. Serve sauce over linguine. Sprinkle with Parmesan cheese.
5. Linguine with Red Clam Sauce: Prepare as above, except omit reserved clam liquid, cream or milk, and flour. Stir two 15-ounce cans tomato sauce with tomato tidbits, oregano, salt, pepper, drained clams, parsley, and wine into cooked onion and garlic. Heat through. Serve sauce over linguine. Sprinkle with Parmesan.