Source:

Allen and Susanm

Serves/Makes:4 or more

Ingredients

• 1 lb (.5 kg). pasta, cooked and drained
• 2 tbsp (30 ml) olive oil
• 3 cloves garlic, crushed
• 1 small or medium onion, chopped
• 4 6.5 oz (182 grm). cans chopped (or minced, or both) clams, drained, reserve broth
• 2 tsp (10 ml). corn starch
• 1/2 cup (125 ml) chopped parsley (sometimes more if I'm feeling green)
• dry white wine (optional)

Preparation

• Saute the garlic and onion in olive oil until soft.
• Drain clams; reserve liquid.
• Add clams to pot and cook a few minutes.
• In a covered container or jar add cornstarch to some of the (room temperature) broth and shake well to blend.
• Add remaining broth to pot and bring to a simmer.
• Add cornstarch/broth mixture stirring constantly to thicken and avoid lumps of cornstarch.
• Stir in parsley.
• Toss with pasta.

Comments

If you're short on clams, substitute white wine for some of the broth. One recipe should be enough for about four servings, with a pound of pasta.