Spaghetti with Creamy Clam Sauce

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

FOR SAUCE: Meanwhile, drain clams, reserving liquid. Add enough half-and-half, light cream, or milk to the reserved liquid to make 1 and 3/4 cups.

In a medium saucepan cook the onion and garlic in hot margarine or butter for about 5 minutes, or till onion is tender but not brown. Stir in the flour, basil or oregano, salt, and pepper. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the parsley, wine, and clams. Heat through.

Serve sauce over hot pasta. Sprinkle with Parmesan cheese. Serve immediately.