Creamy Clam Sauce and Pasta
INGREDIENTS:
1 c Fresh mushrooms; sliced
1 Clove garlic; chopped
2 tb Butter
2 tb Flour
12 oz Chopped clams; 2 (6 oz) cans
-reserving liquid
1 c Fat free half and half
1/4 c Parmesan cheese; grated
1 tb Dry sherry; optional
1 tb Chopped parsley
1/4 ts Pepper
1 lb Cooked pasta; linguine
-preferred
1 c Fresh mushrooms; sliced
1 Clove garlic; chopped
2 tb Butter
2 tb Flour
12 oz Chopped clams; 2 (6 oz) cans
-reserving liquid
1 c Fat free half and half
1/4 c Parmesan cheese; grated
1 tb Dry sherry; optional
1 tb Chopped parsley
1/4 ts Pepper
1 lb Cooked pasta; linguine
-preferred
In medium saucepan, cook mushrooms and garlic in margarine until tender. Stir in flour to form a roux. Gradually stir in reserved clam liquid and half and half; cook and stir until thickened. Add clams, cheese, sherry if desired, parsley and pepper; heat through (do not boil). Serve over hot cooked linguine. Refrigerate left-overs.
NOTES : So many clams, so little time. This is one of Tom's favorites. It's also good on corn chips.
NOTES : So many clams, so little time. This is one of Tom's favorites. It's also good on corn chips.