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How To make Pasta with Light Clam Sauce
1 tablespoon Olive oil (or less)
3/4 cup Green onions
finely sliced
2 Garlic cloves, minced :
or
three cloves 1 1/2 cups Chopped clams, canned juice
drained and reserved (2 :
6.5 oz. cans) 1 cup Undiluted Lite evaporated skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta :
cooked and
(linguini, spiral etc.) 1 cup Tomato :
chopped
2 tablespoons Fresh basil chopped
Fresh basil leaves for :
garnish
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.
How To make Pasta with Light Clam Sauce's Videos
Lisa Cooking Italian Pasta With Clam Sauce
Watch this famous YouTuber Lisa cook Italian Pasta with Clam Sauce. Lisa uses Italian recipes passed down from her family in Italy. You will love food she cooks.
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
How to Make Linguine with White Clam Sauce | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Linguine with White Clam Sauce II at
Watch how to make a restaurant classic! It's so easy to make at home. This clam sauce has no butter or cream. Instead, it stars garlic, basil, and olive oil, so it's light and healthy. Serve over linguine and garnish with chopped fresh parsley.
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Linguini with White Clam Sauce
Easy-peasy white clam sauce I learned to make as a teen. This takes less than 10 minutes, start to finish, unless you make your own pasta. I like using refrigerated pasta. 3 minutes to cook, and it tastes fresh. The following is my sauce recipe, with thanks to Sal, wherever you are.
In a medium saucepan, combine about 2 TBS each butter and olive oil, over medium high heat. Add 1 large clove of garlic, minced, and the white of one large leek, sliced thin. Saute briefly. Add one can of whole clams, with the stock, and one can of clams, drained. Cook, stirring frequently, for a few minutes . Add a generous tablespoonful of chopped basil, and the juice of one lemon. Allow to cool while the pasta boils.
Just prior to serving, add about 1/2 a ladle full of the water from the pasta to the sauce, then check your seasoning. Add salt and pepper as desired.
Serve over pasta, with shaved parmesan, and a sprig of basil.
Enjoy!
Spiralized Zucchini with White Clam Sauce
???????? GET THE RECIPE:
An easy to make creamy white clam sauce recipe. It's the perfect way to top off low carb keto zucchini noodles or any other healthier pasta option.
linguine Clam | #linguinepasta #clams #seafoodpasta
Pasta tossed with lots of garlic, parsley , tomatoes and clams what's there not to love. This is a non alcohol version of red clam sauce where I've used clam juice and pasta water instead of whine which is optional. If you can't find clam juice you can use any other stock whatever is convenient. Try your best to find Italian Canned tomatoes they have a much non acidic and sweeter taste then other. Hope you all enjoy this recipe and please don't forget to share this video and recipe with loved ones.
ingredients:
3/4 pounds linguine
1 can 28 ounce chopped San Marzano tomatoes
1 tsp red crushed peppers
3 tbsp olive oil
1/2 cup parsley
1/2 cup cherry tomatoes cut in half
4 cloves garlic thinly sliced
1 pound clams scrubbed
1/2 cup clam juice
rock-salt as desired
1/2 cup basil sliced.
1/2 TSP crushed black pepper
INSTRUCTIONS:
Set a large 1-gallon pot of water over high heat. Bring to a boil and add 1 tablespoons rock salt. Add the uncooked pasta to the water and cook for 7 to 10 minutes. (The pasta should be a bit undercooked.) Drain the pasta in a colander and reserve.
Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the garlic and saute until light golden brown . Add the crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the clams tomato can, cherry tomatoes, fresh parsley and clam juice stir to combine well, and cook about 3 minutes. Add rock salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Continue to cook until the shells open, 5 to 7 minutes. Add the xtra parsley sliced basil and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.