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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
Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
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.
Pasta with Clam Sauce
Inspired by an episode of the CNN food series Stanley Tucci Searching for Italy, I went to the kitchen and tossed together this meal for myself. The flavor was so delicious, I immediately wrote down what I had done so that I could share it with others. This video is the result. I'm obviously not the first person to make pasta with clam sauce — there are dozens of videos here on YouTube — but this is my take on this iconic Italian specialty.
INGREDIENTS:
2 ounces (60g) dry spaghetti
1 tablespoon of butter
1 tablespoon olive oil
A few fresh sage leaves, chopped
A sprig of fresh rosemary, whole
1 clove garlic, minced
Light grating of pepper
1 ounce (30g) whole baby clams
2 fluid ounces (¼ cup, 60ml) cream or half & half (half milk, half cream)
½ teaspoon sweet rice flour (or other thickener, such as flour or corn starch)
Olive oil, fresh basil and Romano cheese for garnish
See the full recipe on my web site at:
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta
Classic White Clam Sauce
Become A Member of “Cooking With The Blues”
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.