Pasta with Light Clam Sauce

1 tablespoon Olive oil (or less)

3/4 cup Green onions -- finely sliced

2 Garlic cloves, minced -- or

three cloves 1 1/2 cups Chopped clams, canned -- juice

drained and reserved (2 -- 6.5 oz. cans) 1 cup Undiluted Lite evaporated -- skimmed milk, divide

1/4 teaspoon Salt (optional)

1/8 teaspoon Ground white pepper

2 teaspoons Cornstarch

6 ounces Dry pasta -- cooked and

(linguini, spiral -- etc.) 1 cup Tomato -- chopped

2 tablespoons Fresh basil -- chopped

Fresh basil leaves for -- garnish

In 10-inch non-stick skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and pepper. Cook uncovered over medium heat for 5 minutes, stirring occasionally. In small bowl, gradually stir remaining 1/2 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.