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Title: Pasta In White Clam Sauce
Categories: Pasta, Seafood
Yield: 4 Servings

8 oz Dried spaghetti
1/2 c Dry white wine
1/4 c Water
1/3 c Shallots (2 lg); chopped
3 cl Garlic; peeled & minced
12 Littleneck clams
10 oz Can baby clams;
- broth reserved
1 c Low-fat buttermilk
1 ts Corn starch; dissolved in:
2 ts Water
4 ts Parmesan cheese;
- freshly grated
1 ts Dried oregano
3 tb Fresh basil; chopped
1/8 ts Ground white pepper
1 ts Louisiana-style hot sauce
2 tb Fresh parsley; chopped

Bring a large pot of water to a boil over high heat, add the
spaghetti, and cook to desired doneness, 6 to 9 minutes. Drain.

Meanwhile, put the wine, water, shallots, and garlic in a medium
saucepan and bring to a boil over medium heat. Add the fresh clams,
cover, and continue to cook over medium heat. Remove the clams when
their shells have opened. Stir the broth from the canned clams into
the saucepan. Cook a few minutes more, until the liquid is reduced by
half.

Reduce the heat to low and whisk in the buttermilk & corn starch
mixture. Cook for about 2 minutes more to thicken, whisking
constantly. Stir in the Parmesan cheese, canned clams, oregano,
basil, pepper, hot sauce, and chopped parsley.

Combine the pasta and the clam sauce in a warm serving bowl and toss
to coat. Garnish with the cooked clams, in their shells.

The fresh clams served in their shells lend visual excitement to the
dish; for added effect, surround them with slices of red bell pepper.

Recipe by Rosie Daley

Per serving: 375 Calories, 3.6 g Fat

Recipe FROM: In The Kitchen With Rosie

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