Name: Pasta with Light Clam Sauce
Ingredients: 1 tb Olive oil (or less); 3/4 c Green onions -- finely; Sliced; 2 Garlic cloves, minced -- or; Three cloves; 1 1/2 c Chopped clams, canned --; Juice; Drained and reserved (2 -- 6; 5 oz Cans); 1 c Undiluted Lite evaporated --; Skimmed milk, divide; 1/4 ts Salt (optional); 1/8 ts Ground white pepper; 2 ts Cornstarch; 6 oz Dry pasta -- cooked and; (linguini, spiral -- etc.); 1 c Tomato -- chopped; 2 tb Fresh basil -- chopped; Fresh basil leaves for --; Garnish

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Main dish, Seafood, Low fat, Pasta	2	Servings

INGREDIENTS

1	tb	Olive oil (or less)
3/4	c	Green onions — finely
		Sliced
2		Garlic cloves, minced — or
		Three cloves
1 1/2	c	Chopped clams, canned —
		Juice
		Drained and reserved (2 — 6
5	oz	Cans)
1	c	Undiluted Lite evaporated —
		Skimmed milk, divide
1/4	ts	Salt (optional)
1/8	ts	Ground white pepper
2	ts	Cornstarch
6	oz	Dry pasta — cooked and
		(linguini, spiral — etc.)
1	c	Tomato — chopped
2	tb	Fresh basil — chopped
		Fresh basil leaves for —
		Garnish

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

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