Ingredients:
1 Bag Littleneck Clams
8 oz fettuccine
Sauce:
1 Tbsp cooking oil
2-3 cloves garlic, minced
1 red onion, chopped
1 Tbsp butter
1/2 cup dry white wine
2/3 cup chicken broth
1 tomato, diced
1/2 cup black olives, sliced
1 Tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 Tbsp cornstarch
2 Tbsp cold water

Directions:
1. Clean, soak and cook clams according to instructions.
2. Cook pasta according to package directions.
3. Heat oil in a large skillet over medium high heat.
4. Add garlic and onion. Cook and stir for 2-3 minutes.
5. Add butter, wine, broth, tomato, olives and herbs.
6. Stir together cornstarch and water. Add to skillet and cook and stir until thickened.
7. Add cooked pasta to sauce and toss.
8. Serve on plates or in bowls and place Littleneck Clams on top of pasta.
Serve with Parmesan cheese if desired.

Notes:
Recipe by George Simons - Friend of Gorton's