Linguine And Clams In Mock Cream Sauce
|Minced garlic||1 Teaspoon (Jarred / Fresh)|
|Liquid butter buds/Fat free chicken broth||4 Tablespoon|
|Canned minced clams||13 Ounce, rinsed and drained, reserve juice (2 Cans, 6 1/2 Ounces Each)|
|Mock cream||1⁄2 Cup (8 tbs)|
|Dry vermouth/White wine||3 Tablespoon|
|Cooked linguine||3⁄4 Pound|
|Nonfat parmesan cheese||1 Tablespoon (Alpine Lace / Weight Watchers)|
Mock cream: Place 16 ounces non-fat cottage cheese and 1 cup skim milk in a food blender.
Blend until very smooth, like a cream.
Use in any sauce recipe that calls for cream.
Do not cook it as long in a sauce as you would regular cream.
When you first add it to your hot sauce it will look grainy and separate.
Simply stir over the heat for a moment and it will smooth out beautifully.
Saute the garlic in the liquid Butter Buds, or chicken broth.
Drain the clams, reserving the juice.
Add the juice to the pan and simmer.
Add the mock cream, clams, vermouth, and pepper to taste.
Toss with the cooked linguine and top with Parmesan cheese.