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Pasta with Light Clam Sauce

 

11

Yield

3

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon olive oil
or less
¾ cup scallions, spring or green onions
finely sliced
2 each garlic cloves
minced, or three cloves
1 ½ cups clams
canned, juice drained and reserved (2 6.5 ounce cans)
1 cup milk, skim, evaporated
divide
¼ teaspoon salt
optional
teaspoon white pepper
ground
*
2 teaspoons cornstarch
6 ounces pasta
dry, cooked (linguini, spiral)
1 cup tomatoes
chopped
2 tablespoons basil
fresh, chopped
1 x basil
fresh, for garnish
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 42914% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 347mg 14%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 14%
Sugars g
Protein 65g
Vitamin A 32% Vitamin C 55%
Calcium 25% Iron 140%
* based on a 2,000 calorie diet How is this calculated?

 

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