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Spaghetti with Ripe Olive Clam Sauce



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  1. Drain olives and slice. Drain claims. To clam liquid add enough milk to make 1 1/4 cups.
  2. In a 1-quart saucepan over low heat, melt butter. Stir in flour, onion powder and salt. Remove from heat.
  3. Gradually stir in milk mixture, keeping smooth. Cook over moderately low heat, stirring constantly, until thickened and boiling.
  4. Stir in Worcestershire, lemon juice, Tabasco, clams, olives and parsley; reheat.
  5. Sprinkle with cheese if desired.

Makes 4 servings; about 1 3/4 cups sauce, enough for 1/2 pound spaghetti, cooked

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