WHITE CLAM SAUCE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp butter
1 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp minced onion
2 Tbsp chopped fresh parsley
1/8 tsp pepper
hot pepper flakes to taste
1 (6.5 ounce) can minced clams, undrained
1 (6.5 ounce) can chopped clams, undrained
1/2 cup skim milk
1 egg
Parmesan cheese, to taste (but a lot is good)
1 package linguine
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Directions: |
Directions:(Put water on to boil.)
1) Heat butter and olive oil in a big, deep saute pan (see step 7). Add onion and garlic. Saute until onion softens and garlic lightly browns.
2) Add two cans of clams,with juice. (I always mix minced and chopped. Of course you can do as you like.)
3) Add parsley and hot peppers.(Hopefully water is boiling by now and you can add pasta.)
4) Really, you can let things simmer at this point, until your pasta is almost ready. Keep the heat very, very low. When your pasta is going to be ready in a few more minutes...
5) Beat one egg in the 1/2 cup of skim milk.
6) Slowly add the egg/milk mixture to the hot clam mixture. Stirring the whole while so that the egg doesn't cook in the sauce. The only way to screw this up is to have your clam sauce too hot.
7) Now that the clam sauce is thick and creamy, add the pasta, about a 1/4 at a time, stirring the pasta through the sauce.
8) Add the parm. cheese and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:10-15 minutes start to finish. |
Personal
Notes: |
Personal
Notes: This meal is perfect for lots of reasons. 1) You can make sure you always have a couple cans of clams and a box of pasta in the house, and most of you will always have Parm. cheese, egg, milk, etc., so you always have the ingredients on hand.
2) This is CHEAP as anything you can ever serve.
3) It is delicious--truly. I have served this to so many people over the years and people just love it. I have even served it as a side dish with a steak dinner as Dad or Uncle Steve's birthday (because they loved it so much).
4) This really shouldn't be number 4, but this recipe came from Cooking Light originally. At this point, I have no idea of how much I've changed it from the original, but can tell you that the step with the egg and milk is sheer magic---the dish turns out so creamy and has very little fat per serving.
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