Canyon RanchMakes 4 Servings
Fresh Clam Sauce
|*||1 tsp. olive oil|
|*||1 tbls. minced fresh garlic|
|*||2 lbs. fresh clams, rinsed and scrubbed with a brush|
|*||1/4 cup white wine|
|*||1 1/2 tbls. fresh lemon juice|
|*||1 1/2 cups clam juice|
|*||1/4 tsp. black pepper|
|*||2 tsp. cornstarch|
|*||2 tbls. chopped fresh parsley|
|*||4 cups cooked pasta noodles, such as angel hair, spaghetti or fettuccini|
|1||In a large saute pan, combine olive oil and garlic. Saute for about 30 seconds over medium heat. Add clams and continue to saute. Add white wine and cook until most of wine has evaporated. Add lemon juice, clam juice and black pepper. Simmer until clams open, about 5 minutes. Remove clams. (Discard any that do not open.)|
|2||In a small bowl or cup, combine cornstarch with 2 teaspoons water and mix to form a thin paste. Add to sauce and cook until thickened. Add fresh parsley.|
|3||Divide clams into 4 portions. Serve clams over 1 cup cooked pasta with 1/2 cup sauce.|
- When you chop fresh parsley - flat-leaved Italian parsley is best - include plenty of tender stems. They hold most of the flavor.
- EACH SERVING CONTAINS APPROXIMATELY: 190 calories, 9 gm. carbohydrate, 3 gm. fat, 77 mg. cholesterol, 30 gm. protein, 343 mg. sodium, trace fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com