Linguine with White Clam Sauce(Prep Time: 10 Minutes. Cooking: 14 Minutes)

Cook the linguine according to package directions, omitting the salt.

Rinse with cold water; drain and set aside.

Meanwhile, heat the olive oil in a heavy 10-inch skillet over moderate heat for 1 minute; add onion and garlic and cook, uncovered, until onion is soft, about 5 minutes.

Blend in the flour and cook, stirring constantly, for 1 minute.

Add the wine and cook for 2 minutes, stirring constantly.

Add the clam juice and chicken broth and cook, stirring, 4 minutes longer.

Stir in the clams and cheese.

Add the reserved linguine and cook 1 minute longer, tossing well until heated through.

Mix in parsley and serve. Serves 4.