A light white clam sauce is perfect for those low-cal meals served with a dry Riesling.
1 1⁄2 cn clams (chopped, 10 oz cans)
1 cn milk (evaporated skim milk, undiluted, 12 oz can)
1 T olive oil
2 clv garlic
1⁄8 t pepper (white pepper)
2 t corn starch
2 T basil (chopped fresh basil leaves)
- In a skillet, heat the oil and add the cloves of garlic, finely chopped. Cook for a minute, then add 1/2 cup of evaporated milk and some of the clam juice from the can of clams.
- Cook over medium heat for about five minutes, stirring occasionally.
- Mix the other 1/2 cup of evaporated milk into a bowl with the cornstarch, then pour over the sauce in the skillet and stir until thickened.
- Add the clams and heat for a few more minutes, then toss in some basil.
- Top with white pepper.
This super light and quick clam sauce for pasta will make a delightful pasta lunch.