Pasta With Light Clam Sauce

This light clam sauce pasta is a perfect weeknight dinner that feels luxurious without the heavy cream. The sauce combines the briny sweetness of canned clams with fresh tomatoes, garlic, and green onions, thickened gently with a bit of evaporated skimmed milk for a silky texture. It is aromatic, savory, and comes together in under 30 minutes. Ideal for a romantic evening at home or a quick meal for two, this dish highlights fresh ingredients and simple techniques. Serve with crusty bread to soak up every drop of the flavorful sauce.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 450

Dietary: Low-fat

Description

This light clam sauce pasta is a perfect weeknight dinner that feels luxurious without the heavy cream. The sauce combines the briny sweetness of canned clams with fresh tomatoes, garlic, and green onions, thickened gently with a bit of evaporated skimmed milk for a silky texture. It is aromatic, savory, and comes together in under 30 minutes. Ideal for a romantic evening at home or a quick meal for two, this dish highlights fresh ingredients and simple techniques. Serve with crusty bread to soak up every drop of the flavorful sauce.

Ingredients

1 tablespoon Olive oil
3/4 cup Green onions, finely chopped
2 cloves Garlic, minced
1.5 cups Chopped clams, canned (drained, juice reserved)
1 cup Undiluted Lite evaporated skimmed milk
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta (linguine, spiral, etc.), cooked
1 cup Tomato, chopped
2 tablespoons Fresh basil, chopped
1 handful Fresh basil leaves for garnish

Directions

1
Cook pasta according to package directions until al dente; drain and set aside.
2
In a 10-inch non-stick skillet, heat olive oil over medium heat.
3
Add green onions and minced garlic; sauté until tender and fragrant, about 2-3 minutes.
4
Pour in the reserved clam juice, half of the evaporated skimmed milk, salt, and pepper.
5
Bring to a simmer and cook uncovered for 5 minutes, stirring occasionally.
6
In a small bowl, gradually stir the remaining half cup of evaporated skimmed milk into the cornstarch until smooth.
7
Pour the cornstarch mixture into the skillet, stirring constantly until the sauce thickens.
8
Add the chopped clams to the sauce; heat through gently.
9
Remove from heat immediately; do not boil the sauce after adding clams.
10
Toss the hot cooked pasta with the chopped tomatoes, chopped basil, and the clam sauce.
11
Garnish with fresh basil leaves and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.0g5%
Cholesterol 45mg15%
Sodium 650mg28%
Total Carbohydrate 65g22%
Dietary Fiber 2.5g10%
Sugars 8.0g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the sauce after adding the clams, as this will make the clam meat tough.

For a richer flavor, you can substitute half of the evaporated milk with heavy cream, though this will increase the calorie count.

Fresh clams can be used instead of canned, but ensure they are thoroughly cleaned and steamed open before adding to the sauce.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the sauce from breaking.

Keywords: pasta, clams, seafood, italian, sauce, garlic, green onions, tomatoes, basil, low-fat, quick dinner, creamy sauce, weeknight meal, linguine, evaporated milk, cornstarch, sautéed, healthy, easy

Read it online: https://www.chefs-mate.com/recipe/pasta-with-light-clam-sauce/