Spaghetti With White Clam Sauce
1 16-ounce package spaghetti
1/4 cup extra virgin olive oil
1 onion, diced
2 cloves garlic, minced or 1/2 tsp diced dried garlic
3 Tbsp all-purpose flour
2 6.5-ounce cans minced clams, drained with juice reserved
1 1/2 cups dairy milk
2 Tbsp water
1 Tbsp dried or fresh parsley
1/2 tsp low sodium vegetable bouillon
1/4 teaspoon ground black pepper
1/4 teaspoon salt, if desired
2/3 cup grated Parmesan cheese
Bring a large pot of water to a boil. Break pasta in half and pasta and cook for time on package. Drain.
Meanwhile, heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent.
Stir in flour, then the reserved clam juice. Gradually blend in the milk. Whisk till smooth, then add in water and seasonings. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the cheese and clams. Combine the sauce with the pasta, tossing to combine.