Linguine with white wine clam sauce

• 1 lb. linguine
• 1 Tblsp. olive oil
• 3 oz. coppa (dried salami), chopped
• 4 cloves garlic, minced
• 4 green onions, chopped
• 1 c. Milat Chenin Blanc
• 1 can 6 1/2 oz. minced clams
• 1 c. milk
• 3 Tblsp. flour
• 1/3 c. parmesan cheese

Cook linguine according to package.  In a large saucepan, heat olive oil on medium heat.  Add the coppa to the pan and saute for 5-8 minutes until it browns. Add the green onions and cook for 3 more mintues. Add the garlic and saute only a minute longer and then add the wine.  Cook down to half, about 5-10 mintues on med-high heat.  Add the clams and cook 5 mintues more. In a cup whip the milk and flour together. Add slowly to the sauce and when it thickens add the cheese.  Toss the sauce with the linguine.