Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1/4 tsp hot red pepper flakes
- 3-4 green onions, chopped finely
- 2 5 oz tins baby clams with juices
- 2 tbsps parsley, chopped
- 1/3 cup dry white wine or chicken stock
- 1 tsp powdered chicken stock
- 1/2 tsp pepper
- 1 lb linguini or pasta of choice
- 1 tbsp pesto
- 1 cup skimmed condensed milk
- grated parmesan cheese
Directions
- Heat oil in large deep non-stick pot.
- Add garlic, hot pepper flakes and green onions.
- Cook gently a few minutes, but do not brown.
- Drain clams and reserve 1/3 cup of juice.
- Add parlsey, wine, clam juice, pesto and powdered chicken stock to the pot.
- Bring to a boil and reduce slightly.
- Add clams, condensed milk and pepper to the pot.
- Remove from heat and reserve.
- Meanwhile, bring large pot of water to boil.
- Add pasta and cook until tender, but firm. (about 10 minutes)
- Just before pasta is ready, reheat sauce.
- Drain pasta well and toss with sauce.
- Serve with sprinkle of grated parmesan cheese
