WEEKNIGHT PASTA WITH CLAM SAUCE

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This recipe is quick, easy and very satisfying. The amount of pasta to use is an inexact science. I like all of the sauce covering the pasta with none left at the bottom, but if you want it more saucy, use less pasta. This is adapted from a Southern Living recipe.

Provided by Nanners

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

10 -12 ounces uncooked angel hair pasta
2 (6 1/2 ounce) cans minced clams
1/4 cup butter
5 cloves garlic, minced
1/2 cup heavy whipping cream
4 ounces monterey jack cheese, shredded
1 tablespoon dried parsley flakes
parmesan cheese
fresh ground pepper

Steps:

  • Cook pasta according to package directions; drain.
  • While pasta cooks, drain the clams and reserve 3/4C of the clam liquid.
  • Melt butter over medium heat in skillet.
  • Add garlic to butter and sautee 1-2 minutes- do not brown.
  • Add cream and clam liquid.
  • Bring to a boil, stirring often.
  • Reduce heat to medium low and simmer for 10-15 minutes.
  • Add the clams and parsely till clams are heated.
  • Turn off heat and add Monterey Jack cheese and pasta and toss well.
  • Serve hot and season with parmesan and fresh ground pepper if desired.

Nutrition Facts : Calories 718.5, Fat 34.2, SaturatedFat 20.4, Cholesterol 144.1, Sodium 383.8, Carbohydrate 61.1, Fiber 2.5, Sugar 2.2, Protein 40.1

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