Linquine With Clam Sauce

There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
		Pasta, Sauce	1	Servings

INGREDIENTS

4		Cloves garlic, crushed
1/2	c	Olive oil
1	T	Flour
4		61/2 or 71/2 ozs. each
		chopped clams with liquid
1 1/2	c	Chopped fresh parsley
1/2	t	Salt
1/4	t	Pepper
8	oz	Linguine

INSTRUCTIONS

Saute garlic in oil in medium saucepan until golden; blend in flour.
Gradually stir in remaining ingredients except linguine. Cook over
medium-low heat, stirring constantly, until sauce is thickened. Cook
linguine according to package directions; drain. Serve with clam
sauce.  Makes 4 servings.  Scanned, Busted & Proofed by Gene Johnston
(ejohnston@mailexcite.com)  Recipe by: Best Recipes April, 1993  Posted
to MC-Recipe Digest V1 #894 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 09, 1997

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