Pasta in Clam Sauce

INGREDIENTS

1    tablespoon olive oil

1    cup chopped white onion or leeks

4    cloves garlic, minced

2    tablespoons butter

3    tablespoons all-purpose flour

1    cup clam juice

½   tablespoon tomato paste

1    teaspoon dried oregano

1    tablespoon dried parsley

2    cans (7 ounces) chopped clams, undrained

½   pound string pasta (spaghetti, linguine, angel hair, etc.)

METHOD

Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes until tender. Add the garlic and cook for 30 seconds. Add the butter and allow it to melt then stir in the flour forming a roux. Gradually whisk in the clam juice until it is thoroughly mixed. Add the tomato paste and stir to dissolve.

Add the oregano, parsley and clams, with their juices, to the skillet. Reduce the heat to a low simmer and cook until the sauce is thickened, about 8 to 10 minutes.

Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Taste occasionally to test the pasta and at al dente remove and drain, returning the drained pasta to the sauce pan. When the sauce is thickened, add the pasta to the skillet and mix to incorporate the sauce with the pasta. Serve immediately with a little Parmesan cheese on the side.