Linguini with Clam Sauce

Serve 4-6

8 ounces linguini, uncooked
2-3 (6-ounce) cans minced clams, undrained (I like a lot of clams, some like less)
1 (14.5-ounce) can low sodium chicken broth** (or use equivalent chicken bouillon)
2-3 tablespoons butter** (or 2-3 tablespoons olive oil)
2 cloves garlic, pressed
1 small onion, chopped (equals about 1 cup)** (optional in an emergency)
2 tablespoons flour
1/8 teaspoon dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped** (or use 1 tablespoon dried parsley)
1 tablespoon lemon juice** (optional in an emergency or used bottled)
Salt and pepper to taste

CONDIMENT:
Grated Parmesan cheese** (optional, or use canned Parmesan)

Prepare pasta according to package directions. Drain.

While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (or use ALL chicken broth).

In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.

Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.

Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.