Instructions: Saute onion and garlic in butter. Sprinkle with flour and blend well. Add the liquid from clams, wine, and Tabasco. Let mixture thicken. Add sugar and marjoram. When blended, add claims stiring until sauce begins to boil.

Reduce heat and add parsley. Pour over hot linquini.

Note: I started with a simple recipe and experimented with several batches until I ended up with this one. My family loves it!

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