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Linguine with Creamy Clam Sauce

Categories: Low-fat, Pasta Dishes, Valentine's Day
Type: Main Dishes

Creamy clam sauce, featuring chopped clams, fresh garlic and Parmesan cheese, highlights this skillet pasta.

Serves: 4 servings


  • 2 cans (6 1/2 ounces each) chopped clams, undrained
  • 8 ounces linguine pasta
  • 1 cup evaporated skim milk
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon ground white pepper
  • 2 teaspoons crushed fresh garlic
  • 1/3 cup grated nonfat or regular Parmesan cheese
  • 1/4 cup finely chopped fresh scallions
  • 1/4 cup finely chopped fresh parsley

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  1. Drain the clams, reserving the juice. Set aside.
  2. Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
  3. Place 1 tablespoon of the evaporated milk and all of the cornstarch and pepper in a small bowl, and stir to dissolve the cornstarch. Stir in the remaining evaporated milk, and set aside.
  4. Coat a large nonstick skillet with nonstick olive oil cooking spray, and preheat over medium-high heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
  5. Reduce the heat under the skillet to medium, and add the pasta, clams, and 1/4 cup of the reserved clam juice. Toss gently to mix well.
  6. Stir the evaporated milk mixture. Pour the mixture over the pasta, and toss gently for a minute or 2, or until the mixture thickens slightly. Add a little more evaporated milk if the mixture seems too dry.
  7. Remove the skillet from the heat, and toss in the Parmesan, scallions, and parsley. Serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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