Recipe - Pasta With Light Clam Sauce

1 tablespoon Olive oil (or less)
Three fourths cup Green onions finely
Sliced
2 Garlic cloves, minced or
Three cloves
1 One half cup Chopped clams, canned
Juice
Drained and reserved (2 6
5 ounce Cans)
1 cup Undiluted Lite evaporated
Skimmed milk, divide
One fourth teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoon Cornstarch
6 ounce Dry pasta cooked and
(linguini, spiral etc.)
1 cup Tomato chopped
2 tablespoon Fresh basil chopped
Fresh basil leaves for
Garnish

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

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini