Linguini With Clam Sauce

• 1/4 c. margarine
• 1/4 c. oil
• 3 to 5 cloves garlic, minced or finely chopped
• 2 (7 oz.) cans minced clams, drained (save juice)
• 1/4 c. chopped parsley
• 1/4 tsp. each: basil, oregano, thyme and pepper
• 1/4 c. white wine (dry)
• 1 c. skim milk *
• 2 Tbsp. Parmesan cheese
• 2 Tbsp. cornstarch
• 2 Tbsp. green onion

1. Saute clams in butter and oil and garlic for 3 minutes or so. Add remainder of ingredients except cornstarch.
2. Simmer for 10 to 15 minutes.
3. Add cornstarch, which was mixed with 2 teaspoons water and simmer for 3 to 5 minutes.
4. Thin with reserved juice if too thick.
5. This will be enough sauce for a one pound package of linguini or spaghetti.
6. Recipe is easily cut in half.

margarine, oil, garlic, clams, parsley, basil, white wine, milk, parmesan cheese, cornstarch, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930151 (may not work)