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

Heat oil and butter in skillet, add garlic and gently saute 1 minute over
medium-low heat. Mix in flour until blended. Remove from heat. Drain clams,
saving liquid. Add milk to liquid to get a measure of 1-1/2 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.