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Pasta in white clam sauce

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Ingredients/Components

water - 1/4 c
chopped fresh parsley - 2 Tbsp
Parmesan cheese - 4 tsp
dry white wine - 1/2 c
oregano - 1 tsp
low-fat buttermilk - 1 c
ground white pepper - 1/8 tsp
chopped fresh basil - 3 Tbsp
garlic cloves, peeled and minced - 3 item
littleneck clams - 12 item
cornstarch, dissolved in 2 tsp - 1 tsp
chopped shallot - 1/3 c
Louisiana-style hot sauce - 1 tsp
dried spaghetti - 8 oz
canned baby clams save broth - 10 oz

How to make pasta in white clam sauce:

Cook spaghetti to desired doneness. Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat. Add the fresh clams. Cover and continue to cook over medium heat. Remove the clams when their shells have opened. Stir the broth from the canned clams into saucepan. Cook a few minutes more. Reduce heat to low and whisk in buttermilk and cornstarch mixture. Cook for about 2 minutes more to thicken, whisking constantly. Stir in the Parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.

Combine the pasta and the clam sauce in a warm serving bowl and toss to coat. Garnish with the cooked clams in their shells. Serves 4. Fat per serving: 3.6 grams. Calories per serving: 375.

Recipe categories: Pasta, Main dish, Clams.

Rating:

3.6

Average rating: 3.6, total votes: 7

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