Ingredients

1/4 cup olive oil
2 tablespoons butter
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3 cloves garlic, pressed
1 tablespoon flour (see note)
1 tablespoon light cream (see note)
1/2 cup dry white wine (optional: white grape juice)
1 cup clam broth
1 1/2 cups chopped clams
1 pound linguine, or your favorite pasta
1/3 cup finely chopped fresh parsley

Note: The flour and cream are optional, but they add a nice body to the sauce and help it cling to the pasta.

Directions

Heat the olive oil and butter in a large heavy skillet over medium heat. Add the celery, onion and garlic, and cook, stirring occasionally, until tender but not browned. Add the flour and stir until it is incorporated. Lower the heat, and add the cream, stirring until it is blended. Add the wine (or white grape juice), stirring until blended. Add the clam broth and the clams; stir, then partially cover the skillet and cook on the very lowest heat for about 10 minutes. Cook and drain the pasta. Add the parsley to the sauce. Place the pasta in a wide, shallow bowl, pour the clam sauce over it, and toss to coat evenly. Serve immediately. Makes 4 to 6 servings.