yndication.com/pagead/js/adsbygoogle.js"> })();

The Best Fettuccine With Whole Clams

by Jackie Alpers on July 6, 2012

JackieAlpers_linguini_clams-5 (1)

I came up with this recipe because I wanted a more creamy, cheesy sauce than the traditional version. I started with a really basic cream sauce using a combo of milk and some of the juice from the clams as a base. I’m using Fiber Gourmet pasta which is an amazing invention. It tastes just like regular pasta but has 18 grams of fiber in each serving and only 130 calories. The reason this pasta is darker is because it’s their wild mushroom version. They also make a red and black pepper flavor which is a bit pink and also very good.

This recipe is per person, so if you have a crowd, you’ll need a bunch of cans of clams.

2 oz Fiber Gourmet (or other whole grain) fettuccine
1 can whole clams in juice
1 tsp. flour
1 tsp. light butter
1/4 cup nonfat milk
2 tablespoons chopped onions
2 tablespoons seedless Greek olives, chopped
1 small Campari tomato, chopped
Red chili flakes, to taste
1/4 cup Grated or shredded Parmesan cheese

While the fettuccine is cooking, spray a nonstick pan with a little canola or olive oil
Melt the butter over very low heat
Slowly whisk the flour into the melted butter to make a paste
Slowly whisk the milk into the paste to make a sauce add the 1/2 the juice from the clams. Discard the rest of the clam juice.
Whisk the cheese into the sauce until the cheese is melted throughout.
Raise the heat to medium add the onions, tomatoes, chili flakes and clams to the sauce. Cook for a couple of minutes until combined and slightly thickened
Lower the heat back to low. Drain the pasta and mix into the sauce to coat. Serve garnished with more Parmesan and freshly ground pepper.

Serves 1

 

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: