Set a large covered pot of salted water on high heat to bring to a boil for the pasta.
Heat oil in large saute pan over low heat
Add garlic. Saute until the garlic floats in the oil. Do not let it brown.
Add parsley and stir, cooking for 20 seconds.
Sprinkle the flour across the pan and stir, making a thick paste (roux) and cooking for 30 seconds.
Add the wine and stir to incorporate and cook off the alcohol.
Add fish stock, a cup at a time to incorporate the paste without lumps.
Season with salt and pepper to taste and let simmer.
Place pasta in the boiling water stirring to break up clumps. Cook according to package directions.
Place the clams or fish into the simmering sauce for 5-10 minutes. If using clams, covering the pan will speed the opening process. Discard any unopened clams.
Using tongs, pull the al dente pasta from the water and put it into the sauce pan to cover with sauce.