Fresh Clam Sauce
Serves: 4
Calorie: 190, Proteins: 30 g, Total Fat: 3 g.
Preparation
In a large sauté pan, combine olive oil and garlic. Sauté for
about 30 seconds over medium heat. Add clams and continue to sauté. 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.)
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.
Divide clams into 4 portions. Serve clams over 1 cup cooked pasta with
1/2 cup sauce.