Pasta In White Clam Sauce

• 8 oz. dried spaghetti
• 1/2 c. dry white wine
• 1/4 c. water
• 1/3 c. chopped shallot
• 3 garlic cloves, peeled and minced
• 12 littleneck clams
• 10 oz. canned baby clams (save broth)
• 1 c. low-fat buttermilk
• 1 tsp. cornstarch, dissolved in 2 tsp. water
• 4 tsp. Parmesan cheese
• 1 tsp. oregano
• 3 Tbsp. chopped fresh basil
• 1/8 tsp. ground white pepper
• 1 tsp. Louisiana-style hot sauce
• 2 Tbsp. chopped fresh parsley

1. Cook spaghetti to desired doneness.
2. Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat.
3. Add the fresh clams.
4. Cover and continue to cook over medium heat.
5. Remove the clams when their shells have opened.
6. Stir the broth from the canned clams into saucepan.
7. Cook a few minutes more.
8. Reduce heat to low and whisk in buttermilk and cornstarch mixture.
9. Cook for about 2 minutes more to thicken, whisking constantly.
10. Stir in the Parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.

white wine, water, shallot, garlic, littleneck clams, baby clams, lowfat buttermilk, cornstarch, parmesan cheese, oregano, fresh basil, ground white pepper, hot sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064720 (may not work)