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How To make Pasta with Light Clam Sauce
1 tablespoon Olive oil (or less)
3/4 cup Green onions
finely sliced
2 Garlic cloves, minced :
or
three cloves 1 1/2 cups Chopped clams, canned juice
drained and reserved (2 :
6.5 oz. cans) 1 cup Undiluted Lite evaporated skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 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
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.
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