Linguine With Olive-Clam Sauce

Course : Clams
Serves: 4
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1 tablespoon olive oil
1 tablespoon butter or margarine
1 tablespoon minced garlic
3 tablespoons flour
2 cans chopped clams -- packed in own juice -- (6.5 oz ea)
1/2 cup milk
3 tablespoons wine -- or
1 tablespoon lemon juice
1/2 cup coarsely chopped California -- ripe olives
2 tablespoons minced parsley
1 teaspoon salt
1 teaspoon pepper
1 package hot cooked linguine

Preparation / Directions:

Heat oil and butter in skillet, add garlic and gently sauté 1 minute over medium-low heat. Mix in flour until blended. Remove from heat. Drain clams, saving liquid. Add milk to liquid to get a measure of 1-1/2 cups. Add, with clams, to butter mixture. Cook, stirring until mixture comes to boil and is thickened. Stir in wines, olives, parsley and salt and pepper to taste. Heat through. Serve over pasta.

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