Ingredients
- 6 1/2 cans
- 2 garlic (cloves)
- 1 basil leaves for (fresh garnish)
- 375 gr clams (chopped)
- 240 ml lite evaporated skimmed milk (undiluted)
- 160 gr tomato (chopped)
- 90 gr green onions (finely sliced)
- 75 gr dry pasta (cooked)
- 16 ml olive oil
- 5 gr cornstarch
- 4 gr basil (fresh chopped)
- 1 gr salt
- 1 gr pepper (ground white)
In 25 cm non-stick skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, half c evaporated skimmed milk, salt and pepper. Cook uncovered over medium heat for 5 minutes, stirring occasionally. In small bowl, gradually stir remaining 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.
