Easy Clam Sauce with Low-Calorie Version
INGREDIENTS:
1 cn (184 grams, 6 1/2 oz.)
-minced or diced clams:
-drain juice into small
-saucepan, and set clams
-aside
15 ml (1 tablespoon) olive oil
1 Minced or pressed clove
-garlic (or if lazy and in a
-hurry, a good shake or two
-of garlic powder)
15 ml (1 tablespoon) oregano or
-basil, or a mixture of both
1 ml (1/4 teaspoon) salt
A few grinds of pepper
1 cn (184 grams, 6 1/2 oz.)
-minced or diced clams:
-drain juice into small
-saucepan, and set clams
-aside
15 ml (1 tablespoon) olive oil
1 Minced or pressed clove
-garlic (or if lazy and in a
-hurry, a good shake or two
-of garlic powder)
15 ml (1 tablespoon) oregano or
-basil, or a mixture of both
1 ml (1/4 teaspoon) salt
A few grinds of pepper
This is called "There's nothing in the house for dinner" around our place. Leave out the olive oil if you want to cut the calories to practically nothing. This makes enough to sauce 250 grams (8 oz.) of pasta; we prefer spaghettini for it.
Add garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks. Drain pasta and return to pot in which it was cooked. Remove juices from heat, add clams, and pour over cooked pasta. Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it. I understand that it is not chic to use grated parmesan or romano cheese with a seafood sauce, but we love romano on this. These canned clams must not be cooked--they turn into rocks if you do.
Add garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks. Drain pasta and return to pot in which it was cooked. Remove juices from heat, add clams, and pour over cooked pasta. Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it. I understand that it is not chic to use grated parmesan or romano cheese with a seafood sauce, but we love romano on this. These canned clams must not be cooked--they turn into rocks if you do.