Instructions: Cook enough dried pasta (linguine or fettucine probably best) for 2-3 servings.

Saute water, wine, shallots and garlic.

(Rosie brings this to a boil and adds 8-9 fresh clams - I didnt have any on hand so I left them out - if using fresh clams remove them when they open and proceed - if not using clams, simmer until shallots are tender)

Add broth from clams, buttermilk, cheese, and cornstarch.

Cook over medium heat until it thickens a bit, then add the remaining ingredients.

I think this has around 3-4 grams of fat per serving. It has a very nice silky "mouth-feel" and the sweetness of the clams contrasts nicely with the tanginess of the buttermilk. The sauce could probably be adapted by increasing the liquid by using a vegetable broth and substituting steamed vegetables and/or lowfat turkey ham for the clams. [RWITH]

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