Pasta With Light Clam Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil - (or less)
3/4 cup	46g / 1.6oz	Green onions - finely sliced
2		Garlic cloves - minced, or
		Three cloves
1 1/2 cups	355ml	Chopped clams - canned, juice
		Drained and reserved - (2, 6.5 oz. Cans)
1 cup	237ml	Undiluted lite evaporated - skimmed milk, divide
1/4 teaspoon	1.3ml	Salt - (optional)
1/8 teaspoon	0.6ml	Ground white pepper
2 teaspoons	10ml	Cornstarch
6 oz	170g	Dry pasta - cooked and
		(linguini - spiral, etc.)
1 cup	62g / 2.2oz	Tomato - chopped
2 tablespoons	30ml	Fresh basil - chopped
		Fresh basil leaves for - garnish

Recipe Instructions

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.

Source:
Sunset Crockery Cookbook - Page 73

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