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_ ounces linquini noodles
_ tablespoon garlic minced
___ cup butter or margarine
_ tablespoons flour
_ 8-ounce bottle clam juice
_ 6 1/2-ounce cans clams minced, undrained
___ cup milk
___ teaspoon black pepper
_ to 4 tablespoons parsley chopped
Grated Parmesan cheese (optional)
Cook linguini according to package directions; drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 3-quart saucepan over medium heat, sauté garlic in butter or margarine for 1 to 2 minutes or until golden brown. Stir in flour. Gradually whisk in clam juice. Stir in clams with liquid, milk and pepper. Increase heat to medium-high. Stirring, bring to a boil. Reduce heat to low and simmer for 3 minutes, stirring frequently.
Stir parsley into sauce. Place drained linguini in a serving bowl. Pour sauce over and toss. Serve with Parmesan cheese.