ingredients

• 10  ounces  dried linguine or fettuccine
• 2  6-1/2-ounce cans  chopped or minced clams
•   About 2 cups  half-and-half, light cream, or whole milk
• 1/2  cup  chopped onion (1 medium)
• 2  cloves  garlic, minced
• 2  tablespoons  butter or margarine
• 1/4  cup  all-purpose flour
• 2  teaspoons  snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1/4  cup  snipped fresh parsley
• 1/4  cup  dry white wine, nonalcoholic dry white wine, or chicken broth
• 1/4  cup  finely shredded or grated Parmesan cheese

directions

1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, drain canned clams, reserving the juice from one of the cans (you should have about 1/2 cup). Add enough of the half-and-half to the reserved clam juice to equal 2 1/2 cups liquid. Set clams and clam juice mixture aside.