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1 tablespoon Olive oil (or less)

3/4 cup Green onions — finely sliced

2 Garlic cloves, minced — or

three cloves 1 1/2 cups Chopped clams, canned — juice

drained and reserved (2 — 6.5 oz. cans) 1 cup Undiluted Lite evaporated — skimmed milk, divide

1/4 teaspoon Salt (optional)

1/8 teaspoon Ground white pepper

2 teaspoons Cornstarch

6 ounces Dry pasta — cooked and

(linguini, spiral — etc.) 1 cup Tomato — chopped

2 tablespoons Fresh basil — chopped

Fresh basil leaves for — garnish

In 10-inch non-stick skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and pepper. Cook uncovered over medium heat for 5 minutes, stirring occasionally. In small bowl, gradually stir remaining 1/2 cup evaporated skimmed milk into cornstarch. Add to skillet, stirring constantly, until sauce thickens. Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce.= Garnish with basil leaves if desired.

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