Ingredients
Instructions
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and blend over moderate heat until smooth. Continue to cook, stirring constantly, for 2 minutes. Add the garlic and clam juice, continuing to stir as the sauce thickens. Bring to a boil, lower the heat, and cook 2 minutes more. Pour in the milk, add the parsley, salt and clams, stirring to blend, heat thoroughly. Set aside and keep warm. Warm a large bowl while you cook the linguini. Drain the linguini, put into the bowl , add the clam sauce. Toss to mix. Serve immediately and pass the parmesan cheese at the table.
