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Pasta in White Clam Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

A low-fat buttermilk-and-cornstarch mixture is the key to this pasta’s creamy white sauce. Sweet canned clams provide a pleasing contrast to the tartness of the buttermilk. The fresh clams served in their shells lend visual excitement to the dish; for added effect, surround them with slices of red bell pepper.

4 servings

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationhealthy

Five Ingredients or LessYes

Mealdinner

Taste and Texturecreamy, herby, hot & spicy, tart

Type of Dishpasta

Ingredients

  • 8 ounces dried spaghetti
  • ½ cup dry white wine
  • ¼ cup water
  • 1/3 cup chopped shallot (2 large shallots)
  • 3 garlic cloves, peeled and minced
  • 12 littleneck clams
  • 10 ounces canned baby clams, broth reserved
  • 1 cup low-fat buttermilk
  • 1 teaspoon cornstarch dissolved in 2 teaspoons water
  • 4 teaspoons freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 3 tablespoons chopped fresh basil
  • 1/8 teaspoon ground white pepper
  • 1 teaspoon Louisiana-style hot sauce
  • 2 tablespoons chopped fresh parsley

Instructions

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