Pasta With Light Clam Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
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 ounce: Cans),
1 cup: Undiluted Lite evaporated --,
Skimmed milk, divide
1/4 tsp: Salt, optional
1/8 tsp: Ground white pepper,
2 tsp: Cornstarch,
6 ounce: Dry pasta, cooked and
(linguini, spiral, etc.)
1 cup: Tomato, chopped
2 tbsp: Fresh basil, chopped
Fresh basil leaves for --,
Garnish,
Directions:
In 10-inch non-stick skillet, heat oil; saute onions and garlic until
tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt
and pepper. Cook uncovered over medium heat for 5 minutes, stirring
occasionally. In small bowl, gradually stir remaining 1/2 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.
Recipe By :
Source from luhu.jp
tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt
and pepper. Cook uncovered over medium heat for 5 minutes, stirring
occasionally. In small bowl, gradually stir remaining 1/2 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.
Recipe By :
Source from luhu.jp