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Pasta with Light Clam Sauce

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Submitted by munchen

YIELD

3 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
or less
¾ 177
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
finely sliced
2 2
EACH EACH GARLIC CLOVES
minced, or three cloves
1 ½ 355
CUPS ML CLAMS
canned, juice drained and reserved (2 6.5 ounce cans)
1 237
CUP ML MILK, SKIM, EVAPORATED
divide
¼ 1.3
TEASPOON ML SALT
optional
0.6
TEASPOON ML WHITE PEPPER
ground
2 1E+1
TEASPOONS ML CORNSTARCH
6 173.4
OUNCES ML/G PASTA
dry, cooked (linguini, spiral)
1 237
CUP ML TOMATOES
chopped
2 3E+1
TABLESPOONS ML BASIL
fresh, chopped
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 429 14% 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?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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