Pasta with White Clams Sauce

1 lb pasta of your choice
1 cup extra virgin olive oil
6 large garlic cloves, grated
1 tablespoon dried oregano leaves
¼ teaspoon dried red pepper flakes
1 cup skim milk
½ cup Parmesan cheese
2 small 4 oz cans chopped clams

Cook pasta, drain well and put back in pot, cover and keep hot.
Put the olive oil, garlic, oregano and red pepper in a very large skillet over medium heat and cook. Stirring, just until garlic gets golden and fragrant, but not brown or burned. Transfer the cooked pasta, cheese and clams to the skillet and, using a pair of tongs, toss so it gets coated with the (garlic and oil) sauce. Let simmer on low for 2 minutes.

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