Pasta with Light Clam Sauce
Yield
3 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅛ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
or less |
|
| 177 | ml |
scallions, spring or green onions
finely sliced |
|
| 2 | each |
garlic cloves
minced, or three cloves |
|
| 355 | ml |
clams
canned, juice drained and reserved (2 6.5 ounce cans) |
|
| 237 | ml |
milk, skim, evaporated
divide |
|
| 1.3 | ml |
salt
optional |
|
| 0.6 | ml |
white pepper
ground |
|
| 1E+1 | ml |
cornstarch
|
|
| 173.4 | ml/g |
pasta
dry, cooked (linguini, spiral) |
|
| 237 | ml |
tomatoes
chopped |
|
| 3E+1 | ml |
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.
