Preparation:
Heat oil and butter in skillet, add garlic and gently sauté 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. |
