Linguine with Creamy Clam Sauce
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
- Drain the clams, reserving the juice. Set aside.
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- 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.
- 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.
- 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.
- 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.
- Remove the skillet from the heat, and toss in the Parmesan, scallions, and parsley. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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