Ingredients

1/3 C. oil
1 med. onion, chopped (about 1 1/4 C.)
2 lg. or 3 sm. cloves garlic, minced
2 Tbsp. flour (scant)
1/2 C. chopped parsley
1 bay leaf
1 tsp. grated lemon peel
1/2 tsp. each nutmeg, basil, and
oregano, crushed
Scant tsp. salt plus 1/2 tsp. pepper
2 (6 1/2 oz.) cans minced clams
2 Tbsp. fresh lemon juice
1 lb. seminola linguine
Grated Romano Parmesan cheese

Cooking Instructions

Heat oil and saute onions until soft. Add garliC. Saute minute and stir in flour, 1/2 of the parsley and seasoning. Cook 2 minutes, stirring. Meanwhile, drain clams, reserving juice. Heat juice plus 1 cup water to nearly boiling. Stir into onion mixture. Add clams and lemon juice. Simmer 5 to 10 minutes until slightly thickened and flour has cooked (should not be too thick). Cook linguine al dente; drain (rinse or not – I usually don’t). Toss with butter and cheese. Add remaining parsley into clam sauce and serve with linguine. I serve them separately. Buy the best clams you can find. I use lots of garlic and parsley. Serve with green salad and French or Italian bread.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)