Italian Recipes - White Clam Sauce with Spaghetti

Ingredients                   

• 8 ounces dried spaghetti, linguine, or twisted spaghetti pasta

• 2 6 1/2-ounce cans minced clams

• 1 medium onion, chopped

• 1 teaspoon bottled minced garlic tablespoon olive oil

• 1 cup milk

• 1/3 cup all-purpose flour

• 1/2 teaspoon lemon-pepper seasoning

• 1/4 teaspoon salt

• 1/2 cup loose-pack frozen peas

• 1/4 cup snipped fresh parsley

• 1/4 cup dry white wine or chicken broth

• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

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Method:

1. Cook pasta according to package directions. Drain well. Return to hot pan; cover and keep warm.

2. Meanwhile, drain clams, reserving the liquid. Set clams aside. If necessary, add enough water or milk to the reserved liquid to measure 1 cup total liquid. Set aside.

3. For sauce, in a medium saucepan cook onion and garlic in hot olive oil until onion is tender. In a screw-top jar combine the 1 cup milk and the flour; cover and shake until smooth.

4. Add milk mixture to saucepan along with lemon-pepper seasoning, salt, and the reserved clam liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

5. Stir in clams, peas, parsley, wine, and basil. Heat through. Serve sauce over hot cooked pasta.