Light clam pasta sauce

A light white clam sauce is perfect for those low-cal meals served with a dry Riesling.

1 1⁄2 cans clams (chopped, 10 oz cans)

1 can milk (evaporated skim milk, undiluted, 12 oz can)

1 tablespoon olive oil

2 cloves garlic

1⁄8 teaspoon pepper (white pepper)

2 teaspoons cornstarch

2 tablespoons basil (chopped fresh basil leaves)

In a skillet, heat the oil and add the cloves of garlic, finely chopped. Cook for a minute, 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.

Total time

25 minutes

Cooking time 15 minutes

Preparation time 10 minutes

Yield

4 servings

This super light and quick clam sauce for pasta will make a delightful pasta lunch.

North American cuisine with an Italian inspiration.

easy, comfort food

sauce, fish & seafood

Italian food recipes

More than food and wine