Description
A light white clam sauce is perfect for those low-cal meals served with a dry Riesling.
Summary
| Yield | |
|---|---|
| Source | Italian cuisine |
| Prep time | 30 minutes |
| Cooking time | |
| Total time | 30 minutes |
Ingredients
1 1⁄2 c
clams (chopped) 1 c
skim milk (evaporated skim milk, undiluted) 1 T
olive oil 2 clv
garlic 1⁄8 t
white pepper (ground) 2 t
cornstarch 2 T
basil (chopped fresh basil leaves)Instructions
- In a skillet, heat the oil and add the cloves of garlic, finely chopped. Grill for a few minutes, then add 1/2 cup of evaporated milk and some of the clam juice from the can of clams. Cook over medium heat for about five minutes, stirring occasionally.
- Mix the other 1/2 cup of evaporated milk into a bowl with the cornstarch, then pour over the sauce in the skillet and stir until thickened. Add the clams and heat for a few more minutes, then toss in some basil. Top with white pepper.
Notes
This super light and quick clam sauce for pasta will make a delightful past lunch.
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