Recipe - Linguine With Olive-Clam Sauce

1 tablespoon Olive oil
1 tablespoon Butter or margarine
1 tablespoon Minced garlic
3 tablespoon Flour
2 cn Chopped clams, packed in
their own juice (6.5 ounce ea)
One half cup Milk
3 tablespoon Wine
OR
1 tablespoon Lemon juice
One half cup Coarsely chopped California
ripe olives
2 tablespoon Minced parsley
Salt
Pepper
4 x Hot cooked linguine

Heat oil and butter in skillet, add garlic and gently saute 1 minute over
mediumlow heat. Mix in flour until blended. Remove from heat. Drain clams,
saving liquid. Add milk to liquid to get a measure of 1One half 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.

Cooking time: 8 minutes.

Preparation time: 23 minutes.