This is the best pasta sauce if you like clam sauce. It is so simple and so fast you won’t believe it. It is really low in fat and sodium as well. It is so simple, I don’t know why I didn’t think of it before! There are those Italian purists who believe you never, never, combine seafood and cheese. It is a definite ‘no-no’. Well here I do combine the two and the result is very good. You may look at the recipe and think ‘Oh that doesn’t look so quick!’, but I promise once you make it you will agree it is easy and fast. This recipe is put together so fast I will always have these ingredients in my pantry and will be able to whip up a delicious meal on a moment’s notice!
Ingredients for 3-4 servings
1 10 ½ ounce can whole, baby clams
1 8-ounce bottle clam juice
3 tablespoons finely chopped chives. Use green onion tops if you don’t have chives.
½ teaspoon celery salt
¼ teaspoon nutmeg
1 pinch of red pepper flakes – optional
1 tablespoon lemon juice
4 ounces fat-free cream cheese (I always have some in my freezer!)
1-tablespoon olive oil
12 ounces pasta cooked according to package directions
In a sauté pan heat the olive oil on medium-high heat. Add the chives and cook 2 minutes. Add the cream cheese you have cut into chunks and reduce heat to medium. Move the cheese around the bottom of the pan to begin melting. Drain the clams and reserve the liquid. Add the liquid to your pan and continue to stir to melt the cheese. Once the cheese is melted add about 2/3 cup clam juice. Add the remaining clam juice before serving if your sauce needs it or freeze in a small zipper bag. Continue to cook a few minutes while sauce reduces a bit. Clam sauce is traditionally a bit thinner than a red, meat sauce. Fold in the clams and seasonings. Heat through. Add the pasta to your sauce, stir to coat the pasta, and cook about 3 minutes. Add lemon juice. Serve with a drizzle of olive oil or Parmesan cheese.