Low fat Linguine with Clam Sauce

Prepare linguine according to package directions. Drain and keep warm. Meanwhile, in nonstick skillet over medium heat, combine zucchini, garlic and broth; cook for 2 minutes. Add tomato and oregano, cook 2 minutes. Drain clam juice into a measuring cup and add enough hot water to equal 1 3/4 cups. Stir in cornstarch until smooth. Add cornstarch mixture to skillet with bouillon and clams. Stirring constantly, bring to boil for 1 minute. Spoon over linguine. Serve hot. Makes 4 servings.