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Fusilli with Creamy Clam Sauce

Source of Recipe


Adapted from "The 15-Minute Single Gourmet"






List of Ingredients



• 2 tsp olive oil
  
• 1 large shallot, peeled and thinly sliced
  
• 1 small clove garlic, peeled and minced
  
• 2 cans (6-1/2 ounces each) minced clams, drained (1/2 cup clam juice reserved)
  
• 1/4 tsp dried basil, crushed
  
• 1/4 tsp dried dill, crushed
  
• 1/8 tsp crushed red pepper flakes
  
• 1/8 tsp salt
  
• Freshly ground black pepper to taste
  
• 1/2 cup nonfat milk
  
• 1/4 cup lowfat ricotta cheese
  
• 1 tsp arrowroot
  
• 6 ounces fusilli pasta, cooked according to package directions
  
• 1/4 cup finely chopped fresh parsley
  
• 1 Tbsp lemon juice
  
• 2 Tbsp finely grated Parmesan or Romano cheese
  






Instructions



1. In a large nonstick skillet, heat the olive oil over medium heat. Add the shallot and garlic; saute 2 minutes. Stir in the drained clams, basil, dill, crushed pepper flakes, salt and pepper; saute 2 minutes.
   
   
2. Whisk together the reserved 1/2 cup clam juice, milk and ricotta. In a small bowl, dissolve the arrowroot in 1 tablespoon of the mixture and stir back into the remaining mixture. Add to the clams and cook over medium-low heat about 3 to 5 minutes, or until lightly thickened.
   
   
3. Drain the cooked pasta and add to the pan of sauce. Stir in the parsley, lemon juice and cheese, tossing to coat.
   
   Makes 2 servings.