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Pasta with light clam sauce
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| Artist: |
_ |
| Categories: |
Light, Pastas & Noodles, Sauces & Dressings |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive oil (or less) | | 3/4
| cup | Green onions -- finely | | | Sliced | | 2
| | Garlic cloves, minced -- or | | | Three cloves | | 1 1/2
| cup | Chopped clams, canned -- | | | Juice | | | Drained and reserved (2 -- 6 | | 5
| oz | Cans) | | 1
| cup | Undiluted Lite evaporated -- | | | Skimmed milk, divide | | 1/4
| tsp | Salt (optional) | | 1/8
| tsp | Ground white pepper | | 2
| tsp | Cornstarch | | 6
| oz | Dry pasta -- cooked and | | | (linguini, spiral -- etc.) | | 1
| cup | Tomato -- chopped | | 2
| tbsp | Fresh basil -- chopped | | | Fresh basil leaves for -- | | | Garnish |
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Procedures:
| 1 | In 10-inch non-stick skillet, heat oil; saute onions and garlic until tender. | | 2 | Add reserved clam juice, ?c evaporated skimmed milk, salt and pepper. | | 3 | Cook uncovered over medium heat for 5 minutes, stirring occasionally. | | 4 | In small bowl, gradually stir remaining ?cup evaporated skimmed milk into cornstarch. | | 5 | Add to skillet, stirring constantly, until sauce thickens. | | 6 | Add clams; heat. | | 7 | Do not boil. | | 8 | Toss hot pasta with tomatoes, basil and sauce. | | 9 | Garnish with basil leaves if desired |
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