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Spaghetti With Clam Sauce

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Ingredients
  Olive oil 1 Tablespoon
  Shallots 2 Large, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Canned clams 13 Ounce, drained, rinsed (Two 6 1/2 Ounce Cans)
  Frozen chopped spinach 10 Ounce, thawed, drained (1 Package)
  Fish stock 3 Cup (48 tbs)
  Cornstarch 1 Tablespoon
  Lemon 1 , finely grated zest and juiced
  Chopped parsley 1⁄4 Cup (4 tbs)
  Spaghetti 1 Pound
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Boil the spaghetti in salted water until it is tender crisp or cooked al dente.
2. When cooked, drain in a colander an keep warm
3. Simultaneously, in a large nonstick skillet, heat the oil over moderate heat.
4. Add shallots and garlic and sauté for 2 minutes just until the onions are soft.
Add in the clams and chopped spinach and stir for about 1 minute.
5. Pour in the stock and bring to a boil.
6. Reduce the heat and simmer the clams for about 15 to 20 minutes, stirring occasionally until the clams are almost cooked and flavors have blended.
7. Blend the corn starch, lemon zest and juice.
8. Add to the pan and stir until well blended in the broth.
9. Cook, stirring until the sauce is thick and bubbly.
10. Stir in the parsley and season with salt and pepper.

SERVING
11. Divide the spaghetti among 4 pasta plates.
12. Ladle the clam sauce over the pasta and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Clam
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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