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Clam and Montery jack cheese pasta




Source of Recipe


Linda k. Leone..Food bank gourmet-1998


List of Ingredients




1 large can snows condensed clam chowder
1/2 C tomato juice left from the tomatoes used elsewhere
4 leaves fresh basil, chopped ( or what ever is down in the fridge. or your choice of dried spice)
the leftover chunk of cheese about 2x3x1 1/2 inches, cubed

Recipe



Break up the potatoes a little while heating on low, add the cheese and stir until it melts. Add basil.
Cook pasta in lots of boiling water, with garlic powder if desired, (elbows, spaghetti or fettuccini or lasagne broken in small pieces, or a combination of whatever is laying around in the kitchen). Cook al dente, drain and return to the pan with a little butter (good luck with that)to keep it from sticking.
Serve in bowls with the sauce poured over, not stirred in. garnish with red pepper flakes if desired, (or paprika if there's any left)
Serve with a vegetable on the side and applesauce (because they always give you that at the food bank !)