The Best Fettuccine With Whole Clams
I wanted a more creamy, cheesy white clam sauce than the traditional version so I came up with this recipe. I started with a really basic cream sauce using a combo of milk and some of the juice from the whole clams as a base. This recipe is per person, so if you have a crowd, you'll need a bunch of cans of clams. 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
- ¼ cup nonfat milk
- 2 tablespoons chopped onions
- 2 tablespoons seedless Greek olives chopped
- 1 small Campari tomato chopped
- Red chili flakes to taste
- ¼ 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
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Looking for more easy pasta recipes? Try my Spinach Linguine with Walnut Pesto