• 1 lb chopped clams
• 1 chopped shallot
• 1 cup white wine
• 1 cup clam juice
• Juice of one lemon
• 2 tbl. chopped parsley
• 1 tbl. chopped garlic
• Salt and pepper to taste
• 2 tbl. cornstarch
• 1 tbl. chiffonade of fresh basil
• 1 tbl. olive oil
• 2 lbs penne (cooked al dente)
• 1/4 cup parmesan cheese

By Marilyn Chapman

Procedure:

• In a sauce pan heat up the olive oil
• Saute the shallots and garlic
• Deglaze the pan with the white wine
• Add the rest of the ingredients in except the cornstarch
• Simmer for 10 minutes
• Take the corn starch and add  water until the starch is dissolved
• Add to the sauce and simmer until it thickens
• Pour over the pasta
• Serve garnished with parmesan cheese