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How To make Pasta with Light Clam Sauce
1 tablespoon Olive oil (or less)
3/4 cup Green onions
finely sliced
2 Garlic cloves, minced :
or
three cloves 1 1/2 cups Chopped clams, canned juice
drained and reserved (2 :
6.5 oz. cans) 1 cup Undiluted Lite evaporated skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta :
cooked and
(linguini, spiral etc.) 1 cup Tomato :
chopped
2 tablespoons Fresh basil chopped
Fresh basil leaves for :
garnish
In 10-inch non-stick skillet, heat oil; saute onions and garlic until tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and pepper. Cook uncovered over medium heat for 5 minutes, stirring occasionally. In small bowl, gradually stir remaining 1/2 cup evaporated skimmed milk into cornstarch. Add to skillet, stirring constantly, until sauce thickens. Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce.= Garnish with basil leaves if desired.
How To make Pasta with Light Clam Sauce's Videos
Pantry Style Linguini And Clam Sauce Recipe
Linguini and Clam Sauce has always been one of my favorite pasta dishes. It was one I grew up eating and have since given a Clean & Delicious update. I call this Pantry-Style Linguini And Clams because I use canned clams in place of fresh clams. The result is a pasta dish loaded with clams rather than a big bowl of pasta topped with 8-10 clams. Make sure you give this Clean & Delicious pasta recipe a try and let me know what you think!
Let me know if you give this one a try. I LOVE hearing from you guys!
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PANTRY STYLE LINGUINI AND CLAM SAUCE
1 lb. whole grain linguini
2 tbsp. extra virgin olive oil
6 cloves of garlic, chopped
2 tbsp. whole-wheat flour (any type works)
2 cups reserved clam juice
1 cup of white wine
The juice and zest of one lemon
6 cans chopped clams, drained (Save the liquid)
½ pint cherry tomatoes, halved
Handful fresh chopped parsley
Salt and pepper to taste
A few handfuls fresh baby spinach
Parmesan cheese for serving (optional)
Place a big pot of salted water over a high heat on your back burner.
Place a large non-stick sauté pan over a medium high heat on the front burner and add olive oil, garlic, and a pinch of kosher salt. Sauté the garlic until fragrant and lightly sizzling, but not brown.
Add flour to the oil and garlic and quickly whisk to break the flour down (just like you would if creating the base for gravy). Slowly whisk in clam juice, white wine, lemon juice and zest (the goal is to prevent the flour from clumping).
Toss in clams, tomatoes, and season with salt and pepper. Simmer for 5-10 minutes or until the sauce has thickened up.
In the meantime, add your pasta to the water and set your timer for 7 minutes.
The sauce and the pasta will be done right about the same time. Drain the pasta and toss directly into sauce. Finish with some fresh parsley and salt and pepper as needed.
Line each bowl with a handful of spinach and top with pasta. Enjoy!
Makes 6 servings.
Nutrients per 1/6th of recipe; Calories: 372; Total Fat: 7.4g; Saturated Fat: 0.7g; Cholesterol: 10mg; Carbohydrate: 61.8g; Dietary Fiber: 8.6g; Sugars: 1.1g; Protein: 19.3g
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Lisa Cooking Italian Pasta With Clam Sauce
Watch this famous YouTuber Lisa cook Italian Pasta with Clam Sauce. Lisa uses Italian recipes passed down from her family in Italy. You will love food she cooks.
Chef Franks Spaghetti (Linguine?) with White Clam Sauce
Making a great white clam sauce for pasta relies on choosing the best ingredients. Using fresh clams, garlic that you chop yourself & Italian parsley makes all the difference. this is a simple dish where good ingredients & technique are key. Hope you enjoy.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Kitchen-
Spider:
Pasta Pot:
Pot:
Strainer:
Mixing bowls:
Measuring cups:
Salad spinner:
Brush for clams:
Ingredient bowls:
Kitchen towels:
Sheet trays:
Induction cooktop:
Butane cooktop:
Butane:
Filming, lighting, sound-
Dji Osmo 4:
Camera:
Microphone transmitter:
Microphone:
Studio lights:
Tripod:
C-stand:
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Makes about 4 servings
Steaming the clams
24 little neck Clams
3 tbsp/42 g Olive oil
4 cloves Garlic, smashed
2 cups/473 ml dry white wine
Parsley stems
Steam until opened. Remove and pick. Discard the shells. Chop the clam meat.
Strain and Save the cooking liquid. Make sure any grit stays in the bottom of the pot.
Sauce
2 tbsp/28 g Olive oil
6 cloves Garlic, chopped
1/2-3/4 cup/100 g-150 g Parsley, chopped
Chopped clams
Clam cooking liquid
1/2 #/226 g Unsalted butter
Chili flakes
Lemon
Assembly
1 #/453 g pasta (I used more in the video but this works better)
-use whatever pasta you want. I’m not a fan of linguine
-skip the cans and jars. Use fresh clams, garlic, parsley.
-choose smaller clams Manila, cockles, littlenecks
-keep clams cold
-scrub clams of outside grit with a stiff brittle brush
-store clams in a colander with a large bowl topped with ice
-never let clams soak for longer than a few minutes in fresh water
-test for life
-check out my video that goes into more depth about clams
-skip the shells when you serve. Small pieces of shell are not delicious
-add the clams back just to warm up. Overcooked clams are chewy.
-cook pasta 3/4 of the way and finish in the sauce
-I like spaghetti not linguine
Spaghetti & Clam Sauce
Pilot Episode of Simply Wonderful NOTE: Audio = Work in Progress Video Editing = Work in Progress (with Lightworks)
Enjoy and Bon Appetit!
Pasta with Clam Sauce
Inspired by an episode of the CNN food series Stanley Tucci Searching for Italy, I went to the kitchen and tossed together this meal for myself. The flavor was so delicious, I immediately wrote down what I had done so that I could share it with others. This video is the result. I'm obviously not the first person to make pasta with clam sauce — there are dozens of videos here on YouTube — but this is my take on this iconic Italian specialty.
INGREDIENTS:
2 ounces (60g) dry spaghetti
1 tablespoon of butter
1 tablespoon olive oil
A few fresh sage leaves, chopped
A sprig of fresh rosemary, whole
1 clove garlic, minced
Light grating of pepper
1 ounce (30g) whole baby clams
2 fluid ounces (¼ cup, 60ml) cream or half & half (half milk, half cream)
½ teaspoon sweet rice flour (or other thickener, such as flour or corn starch)
Olive oil, fresh basil and Romano cheese for garnish
See the full recipe on my web site at:
clam pasta
recipe from Festival Foods.