Pasta With Cape Cod Clam Sauce

4 to 6 servings you will need:

1 tbsp. salad oil

2 tbsp. butter

1/2 c. chopped green onions

1/2 c. chopped parsley

3/4 c. dry white wine or regular strength chicken broth

1 c. whipping cream

1 (8 oz.) pkg. cream cheese

2 tbsp. lemon juice Salt & Pepper Hot, cooked pasta Grated Parmesan cheese

8 to 10 inch frying pan over medium heat. Add onion and parsley.

Cook, stirring for about 10 minutes or until onion is wilted, not browned.

Drain liquid from clams into pan. Add wine and cream.

Bring to a boil over medium-high heat. Boil for about 10 minutes or until liquid is reduced by about half.

Cut cream cheese into cubes and add to sauce. Stir until cheese melts and sauce is smoothly blended.

Stir in clams, lemon juice and salt and pepper to taste. Cook just until hot. Do not boil.

Spoon sauce over hot pasta. Add Parmesan cheese individually.

For Pasta: Choose spaghetti or vermicelli, fettucini or other wide noodles or pasta shells. Cook 1 lb. dried pasta (2 lb. fresh pasta) according to package directions.