| 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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