Pasta with light clam sauce

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil (or less)
¾ cup Green onions -- finely
Sliced
2 Garlic cloves, minced -- or
Three cloves
1½ cup Chopped clams, canned --
Juice
Drained and reserved (2 -- 6
5 ounces Cans)
1 cup Undiluted Lite evaporated --
Skimmed milk, divide
¼ teaspoon Salt (optional)
⅛ 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

Directions

In 10-inch non-stick skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, ½ c evaporated skimmed milk, salt and pepper. Cook uncovered over medium heat for 5 minutes, stirring occasionally. In small bowl, gradually stir remaining ½ 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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