1 tbsp. olive oil
1/4 c. finely chopped green onions
2-3 med. cloves garlic, minced
1 1/2 c. (2 - 6 1/2 oz. cans) chopped clams, juice drained & reserved
1 c. undiluted Carnation lite evaporated skimmed milk, divided
1/4 tsp. salt (opt.)
1/8 tsp. ground white pepper
2 tsp. cornstarch
6 oz. dry pasta (spiral, linguine, etc.), cooked & drained
1 c. chopped tomatoes
2 tbsp. chopped fresh basil
Fresh basil leaves (opt.)

In 10" skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, 1/2 cup 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 skim 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.