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1995-09-27
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From: esther@rochgte.fidonet.org (Esther Vail)
Newsgroups: rec.food.recipes
Subject: Easy clam sauce with low-calorie version
Date: 27 Feb 1995 17:20:15 -0600
Organization: Cosmic Donut
Message-ID: <791062566.AA00726@rochgte.fidonet.org>
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.
EASY CLAM SAUCE
1 can (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
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.>