Clam and Scallop Linguine with Basil Parmeasan Pesto Sauce

Whole Wheat Spaghetti, cooked 1 box or around 6 cups cooked
Bumble Bee Minced Clams, 1 can with juice
Bumble Bee Chopped Clams, 1 can with juice
Scallops, raw, or frozen and thawed... I use the small ones. Aproximately 30 or so...
Basil, 2 tbsp fresh and ground up.
Cheese - Parmasean Grated 3 Tablespoons or so to taste and consistency
Corn Starch, a few spoon fulls at a time until sauce thickens to your liking
fresh onion, 1/2 medium sized
Clove of Garlic, all minced up.
Salt and Pepper to taste.

You can skip the saute part with the olive oil and just use the juice from the clams to cook everything! Something this healthy just got even healthier! You can even leave out the cheese if you really want. Still tastes great!

Boil the Whole Wheat Spaghetti, 1 box until cooked.
While that is boiling, in another pan, take the onion, garlic and a little bit of olive oil and place over medium heat.
Saute and add scallops and saute them together. When scallops are done and onions are opaque, put both can of clams and all their juice into the pan.
Then add basil, and parmesean cheese to taste along with salt and pepper. Once that is tasting all good, then slowly add cornstarch until it thickens to your liking. You can always add but you can't take away so proceed with caution with the corn startch!!! Then pour and mix over pasta and voila! DELICIOUS!!!

Serving Size: Six 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ARBAUGHHR.