1 tb Olive oil (or less)
3/4 c  Green onions -- finely
Sliced
2    Garlic cloves, minced -- or
Three cloves
1 1/2 c  Chopped clams, canned --
Juice
Drained and reserved (2 -- 6
5 oz Cans)
1 c  Undiluted Lite evaporated --
Skimmed milk, divide
1/4 ts Salt (optional)
1/8 ts Ground white pepper
2 ts Cornstarch
6 oz Dry pasta -- cooked and
(linguini, spiral -- etc.)
1 c  Tomato -- chopped
2 tb 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.