Linguine with White Wine Clam Sauce

• cans each clams, approximate, drained, reserving liquid from one can & clams rinsed thoroughly2 (8 ounce)
• light cream or milk↗
• onion↗1⁄2 cup

  chopped

• butter or 2 tablespoons margarine↗2 tablespoons
• garlic cloves↗2

  minced

• flour↗1⁄4 cup
• dried oregano↗1⁄2 teaspoon

  crushed

• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• parsley↗1⁄4 cup

  snipped

• dry white wine↗1⁄4 cup
• parmesan cheese↗

Step-by-step instructions

1. 1

   Combine reserved clam juice and milk to make 2 cups.

2. 2

   Cook onion in butter until tender.

3. 3

   Add garlic; cook 30 seconds.

4. 4

   Stir in flour,salt, and pepper.

5. 5

   Slowly whisk in milk mixture.

6. 6

   Cook and stir over medium heat until thickened.

7. 7

   Stir in clams, parsley, and wine.

8. 8

   Heat through.

9. 9

   Serve over cooked linguine and pass around parmesan cheese.