Italian Recipes - White Clam Sauce with Spaghetti Recipe

Method : Cook pasta according to package directions. Drain well. Return to hot pan; cover and keep warm. Meanwhile, drain clams, reserving the liquid. Set clams aside. If necessary, add enough water or milk to the reserved liquid to measure 1 cup total liquid. Set aside. For sauce, in a medium saucepan cook onion and garlic in hot olive oil until onion is tender. In a screw-top jar combine the 1 cup milk and the flour; cover and shake until smooth. Add milk mixture to saucepan along with lemon-pepper seasoning, salt, and the reserved clam liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, peas, parsley, wine, and basil. Heat through. Serve sauce over hot cooked pasta.