Ingredients
- 6 1/2 cans
- 2 garlic (cloves)
- 1 basil leaves for (fresh garnish)
- 1 1/2 cups clams (chopped)
- 1 cup lite evaporated skimmed milk (undiluted)
- 1 cup tomato (chopped)
- 3/4 cup green onions (finely sliced)
- 6 ounces dry pasta (cooked)
- 1 tablespoon olive oil
- 2 teaspoons cornstarch
- 2 tablespoons basil (fresh chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (ground white)
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.
