Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Dried spaghetti 1 ts Cornstarch, dissolved in
1/2 c Dry white wine 2 ts - Water
1/4 c - Water 4 ts Parmesan cheese, freshly
1/3 c Shallot, chopped (2 large) - grated
3 Garlic cloves, peeled and 1 ts Dried oregano
- minced 3 tb Chopped fresh basil
12 Littleneck clams 1/8 ts White pepper, ground
10 oz Canned baby clams, broth 1 ts Louisiana-style hot sauce
- reserved 2 tb Fresh parsley, chopped
1 c Low-fat buttermilk

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-and-cornstarch
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.

Fat per serving = 3.6 grams Calories per serving = 375

A low-fat buttermilk-and-cornstarch mixture is the key to this pasta's
creamy white sauce. Sweet canned clams provide a pleasing contrast
to the tartness of the buttermilk. The fresh clams served in thier
shells lend visual excitement to the dish; for added effect, surrand
them with slices of red bell pepper.

Source: "In the Kitchen With Rosie" by Rosie Daley, ISBN 0-679-43404-6
Typed by Debbie Antes
Submitted By SHARON DIBBLE On 09-04-95

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