Pasta with Light Clam Sauce
Submitted by munchen
Pasta with Light Clam Sauce uses evaporated skim milk and clam juice instead of heavy cream - a brighter, lower-fat version with fresh tomatoes and basil, ready in 30 minutes.
YIELD
3 servingsPREP
15 minCOOK
15 minREADY
30 minClassic clam sauce gets a lighter treatment here - no heavy cream, just evaporated skim milk thickened with cornstarch and the reserved juice from two cans of clams. The sauce has real body without the heaviness, and it comes together in the same time it takes to boil the pasta.
Fresh chopped tomatoes and basil go in at the very end, adding brightness that cuts right through the brininess of the clams.
One critical instruction from the recipe: once the clams go in, heat through but do not boil. Boiled clams turn rubbery fast.
Kitchen Tips
- Reserve the liquid from both clam cans - it’s the backbone of the sauce flavor
- Add clams at the very last moment and keep the heat low; even 30 extra seconds at a boil toughens them
- Evaporated skim milk (not regular skim) is what gives this lighter sauce its creamy texture
Ingredients
Directions
In 10-inch non-stick skillet, heat oil; sauté onions and garlic until tender.
Add reserved clam juice, ½ cup 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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