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Receta Pasta With Light Clam Sauce
by Global Cookbook

Pasta With Light Clam Sauce
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil (or possibly less)
  • 3/4 c. Green onions -- finely
  •     Sliced
  • 2 x Garlic cloves, chopped -- or possibly
  •     Three cloves
  • 1 1/2 c. Minced clams, canned --
  •     Juice
  •     Liquid removed and reserved (2 -- 6 5 ounce Cans)
  • 1 c. Undiluted Lite evaporated --
  •     Skimmed lowfat milk, divide
  • 1/4 tsp Salt (optional)
  • 1/8 tsp Grnd white pepper
  • 2 tsp Cornstarch
  • 6 ounce Dry pasta -- cooked and
  •     (linguini, spiral -- etc.)
  • 1 c. Tomato -- minced
  • 2 Tbsp. Fresh basil -- minced
  •     Fresh basil leaves for --
  •     Garnish

Direcciones

  1. In 10-inch non-stick skillet, heat oil; saute/fry onions and garlic till tender. Add in reserved clam juice, 1/2 c evaporated skimmed lowfat milk, salt and pepper. Cook uncovered over medium heat for 5 min, stirring occasionally. In small bowl, gradually stir remaining 1/2 c. evaporated skimmed lowfat milk into cornstarch. Add in to skillet, stirring constantly, till sauce thickens. Add in clams; heat. Don't BOIL. Toss warm pasta with tomatoes, basil and sauce. Garnish with basil leaves if you like.