2 tablespoons chopped fresh parsley, plus more for garnish
1 cup chopped fresh tomato
1 eight ounce can whole baby clams
1 cup cream
2 tablespoons cornstarch
12 ounces cooked linguine
1. Heat olive oil in large skillet over medium heat. Add garlic, parsley and tomatoes and cook for two minutes.
2. Add baby clams with their juice and cream and simmer for 5 minutes. Mix cornstarch with 3 tablespoons cool water and add to the sauce. Simmer another 2 to 3 minutes or until slightly thickened. Season to taste with salt and pepper.
3. Toss sauce with cooked pasta, divide among plates, garnish with parsley and serve.