Pasta with light clam sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil (or less) |
| ¾ | cup | Green onions -- finely |
| Sliced | ||
| 2 | Garlic cloves, minced -- or | |
| Three cloves | ||
| 1½ | cup | Chopped clams, canned -- |
| Juice | ||
| Drained and reserved (2 -- 6 | ||
| 5 | ounces | Cans) |
| 1 | cup | Undiluted Lite evaporated -- |
| Skimmed milk, divide | ||
| ¼ | teaspoon | Salt (optional) |
| ⅛ | teaspoon | Ground white pepper |
| 2 | teaspoons | Cornstarch |
| 6 | ounces | Dry pasta -- cooked and |
| (linguini, spiral -- etc.) | ||
| 1 | cup | Tomato -- chopped |
| 2 | tablespoons | Fresh basil -- chopped |
| Fresh basil leaves for -- | ||
| Garnish | ||
Directions
In 10-inch non-stick skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, ½ c evaporated skimmed milk, salt and pepper. Cook uncovered over medium heat for 5 minutes, stirring occasionally. In small bowl, gradually stir remaining ½ cup evaporated skimmed milk into cornstarch. Add to skillet, stirring constantly, until sauce thickens. Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce. Garnish with basil leaves if desired.
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