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.