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I absolutely love this recipe. It's got to be about one of the quickest recipes that I know of, and it makes an absolutely delicious pasta sauce. As always, I recommend using it on freshly made pasta rather than the dried stuff that you reconstitute in a pot of hot water for 10 minutes, but no matter what you put it on, it's a great sauce. (Not bad on a bed of white rice, either.)
Melt the butter in a small heavy saucepan over medium heat. Add the minced garlic and saute briefly - a minute or two - not till browned. Sprinkle in the flour while stirring with a wooden spoon and continue to stir quickly forming a lump-free roux. While still stirring, add the entire content of the can of clams, juice and all. Add parsley flakes and continue stirring over medium heat until thickened, about 3 to 4 minutes.
Serve over freshly cooked and drained pasta, along with the pepper, oregano and cheese to be added to the taste of the diners.
This recipe makes enough sauce for two, but can easily be doubled, tripled,
or otherwise multiplied for larger dinners.