Spaghetti with Ripe Olive Clam Sauce

3/4 cup canned pitted ripe olives
1 (8 ounce) can minced or chopped clams
Milk
2 tablespoons butter
2 tablespoons flour
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 drops Tabasco sauce
1 tablespoon minced parsley

Drain olives and slice. Drain claims. To clam liquid add enough milk to make 1 1/4 cups.

In a 1-quart saucepan over low heat, melt butter. Stir in flour, onion powder and salt. Remove from heat. Gradually stir in milk mixture, keeping smooth. Cook over moderately low heat, stirring constantly, until thickened and boiling. Stir in Worcestershire, lemon juice, Tabasco, clams, olives and parsley; reheat.

Makes about 1 3/4 cups sauce, enough for 1/2 pound spaghetti, cooked. Makes 4 servings. Sprinkle with cheese if desired.