White clam sauce
- Number of Servings: 8
Ingredients
1-lb. box pasta--I like linguine or fettucine, but choose your shape2 Tbsp olive oil4 cloves of fresh garliclarge bunch fresh parsley (about 4 oz)1 Tbsp cornstarch2 6.5-oz. cans chopped clamsoregano and/or basil, to taste
Makes 8 side-dish-sized servings (2 oz uncooked pasta each).
Set a large pot of water to boil for pasta.
Peel and finely chop the garlic, or mince in a garlic press. Heat the olive oil on low and add the garlic. Stir and do not allow to brown.
After the garlic has cooked for two minutes, open a can of clams slightly and pour about half the juice (not the clams!) into the pan with the garlic.
Wash and chop the parsley, including the stems, into 1"-2" pieces and add it to the pan. Add oregano and/or basil now if desired. Cover and allow to cook for 8-10 minutes.
In the meantime, add the pasta to the boiling water and cook until al dente.
Put the cornstarch in a small bowl and, adding a trickle of clam juice from one of the cans, mix into a paste with a fork. (Do not try to add the cornstarch to a bowl of clam juice. It will form clumps.) Add more juice to make a thin paste, and pour the paste into the parsley mixture. Stir over heat and allow to cook for another 1-2 minutes.
Once the pasta is cooked and drained, turn off the heat under the parsley mixture and stir in the clams and any remaining juice. Do not simmer the clams--just heat them through or they toughen quickly.
Pour sauce over pasta and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYZM999.
Set a large pot of water to boil for pasta.
Peel and finely chop the garlic, or mince in a garlic press. Heat the olive oil on low and add the garlic. Stir and do not allow to brown.
After the garlic has cooked for two minutes, open a can of clams slightly and pour about half the juice (not the clams!) into the pan with the garlic.
Wash and chop the parsley, including the stems, into 1"-2" pieces and add it to the pan. Add oregano and/or basil now if desired. Cover and allow to cook for 8-10 minutes.
In the meantime, add the pasta to the boiling water and cook until al dente.
Put the cornstarch in a small bowl and, adding a trickle of clam juice from one of the cans, mix into a paste with a fork. (Do not try to add the cornstarch to a bowl of clam juice. It will form clumps.) Add more juice to make a thin paste, and pour the paste into the parsley mixture. Stir over heat and allow to cook for another 1-2 minutes.
Once the pasta is cooked and drained, turn off the heat under the parsley mixture and stir in the clams and any remaining juice. Do not simmer the clams--just heat them through or they toughen quickly.
Pour sauce over pasta and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYZM999.
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 4.6 g
- Cholesterol: 8.1 mg
- Sodium: 268.3 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 2.5 g
- Protein: 10.8 g
Member Reviews