Scallop - And - Clam Pasta
Source of Recipe
Publix
List of Ingredients
- 1 Tbsp olive oil
- 2 Tbsp water
- 2 large white onions, sliced thin
- 8 to 10 cloves galic, minced
- 6 oz fresh mushrooms, quartered
- 4 cans (6 1/2 to 7 oz each) clams, juices reserved
- 2 Tbsp butter
- 2 Tbsp whole wheat flour
- 1/8 cup evaporated skim milk
- 1/3 cup skim milk
- 2 Tbsp nonfat dry milk
- 1 pound spaghetti
- 1 pound bay scallops, drained
- 1/4 cup parmesan cheese
- 1/4 tsp cayenne
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1 tsp Old Bay seasoning
- Black pepper to taste
Instructions
- Heat the oil and water in large saucepan. Add the onions, garlic and mushrooms. Cover and let saute/steam for a few minutes. Add the clams and 2 can of their juice and let cook, covered.
- In another pan, melt the butter. Blend in the flour, stirring constantly, to form a thickened mixture. Add the evaporated milk, skim milk, and nonfat dry milk. Pour the resulting sauce into the clam mixture.
- In a large pot, cook spaghetti in boiling water following the package directions.
- While the spaghetti is cooking, add the scallops to the clam sauce. Stir in the parmesan cheese. Let simmer on very low heat for a few minutes, until scallops are tender. Stir in the seasonings and serve.
Final Comments
4 servings
|
|
member logon
