1 T  Olive oil

      1 T  Butter or margarine

      1 T  Minced garlic

      3 T  Flour

      2 cn Chopped clams, packed in

           -their own juice (6.5 oz ea)
    1/2 c  Milk

      3 T  Wine

           -OR
      1 T  Lemon juice

    1/2 c  Coarsely chopped California

           -ripe olives
      2 T  Minced parsley

           Salt
           Pepper
      4 x  Hot cooked linguine

  Heat oil and butter in skillet, add garlic and gently saute 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.
  Cooking time: 8 minutes.
  Preparation time: 23 minutes.