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Full Online Book HomeLearning KitchenPasta And Pastasauces - Pasta In White Clam Sauce
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Pasta And Pastasauces - Pasta In White Clam Sauce Post by :Nance Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2916

Click below to download : Pasta And Pastasauces - Pasta In White Clam Sauce (Format : PDF)

Pasta And Pastasauces - Pasta In White Clam Sauce

8 oz. dried spaghetti
1/2 cup dry white wine
1/4 cup water
1/3 cup shallots -- chopped (2 large)
3 cloves garlic -- peeled & minced
12 littleneck clams
1 cup low-fat buttermilk
10 oz. canned baby clams -- broth reserved
1 tsp. cornstarch -- dissolved in
2 tsp. water
3 tsp. Parmesan cheese -- freshly grated
1 tsp. dried oregano
3 tbsp. fresh basil leaves -- chopped
1/8 tsp. ground white pepper
1 tsp. Louisiana-style hot sauce
2 tbsp. fresh parsley -- chopped


Bring a large pot of water to a boil over high heat, add the spaghetti, and cook to desired doneness, 6-9 minutes.
Drain.

Meanwhile, put the wine, water, shallots, and garlic in a medium saucepan and bring to a boil over medium heat. Add the fresh clams, cover, and continue to cook over medium heat. Remove the clams when their shells have opened. Stir the broth from the canned clams into the saucepan.Cook a few minutes more, until the liquid is reduced by half. Reduce the heat to low and whisk in the buttermilk and cornstarch mixture. Cook for about 2 minutes more thicken, whisking constantly. Stir in the Parmesan cheese, canned clams, oregano, basil, pepper, hot sauce, and chopped parsley.
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