A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes.
Servings: 0
This recipe for pasta with whole clams is per person, so if you have a crowd, you'll need a bunch of cans of clams. The clam juice is a key component in this recipe.
Ingredients
- 2 oz fettuccine or linguine
- 1 can whole clams in juice
- 1 tsp. flour
- 1 tsp. butter
- 1/4 cup nonfat milk or milk alternative
- 2 tablespoons chopped onions
- 2 tablespoons seedless Greek olives chopped
- 1 small Campari tomato chopped, about 1/4 cup
- Red chili flakes to taste
- 1/4 cup Grated or shredded Parmesan cheese
Instructions
- Cook the fettuccine or linguine according to package directions. Prepare the sauce while the pasta is cooking.
- Melt the butter over low heat in a large saucepan.
- Slowly whisk the flour into the melted butter to make a paste.
- Slowly whisk the milk into the paste, then whisk in the juice from the can of clams.
- Whisk the cheese into the sauce until the cheese is melted.
- 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
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
Looking for more easy pasta recipes? Try my Spinach Linguine with Walnut Pesto
