Ingredients for Weeknight Pasta With Clam Sauce
- Angel Hair Pasta
- Minced Clams
- 2 tablespoons butter
- 2 cloves garlic, minced
- Heavy Whipping Cream
- 1/2 cup shredded Monterey Jack cheese
- Dried Parsley Flakes
- Parmesan Cheese
- Freshly ground black pepper (to taste)
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How to Make Weeknight Pasta With Clam Sauce
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- While pasta cooks, drain the clams and reserve 3/4 cup of the clam juice.
- Melt butter in a large skillet over medium heat.
- Add minced garlic and sauté for 1-2 minutes, or until fragrant – do not brown.
- Pour in heavy cream and reserved clam juice.
- Bring to a boil, stirring frequently.
- Reduce heat to medium-low and simmer for 10-15 minutes, or until sauce slightly thickens.
- Stir in the drained clams and parsley. Cook until heated through.
- Remove from heat and stir in the Monterey Jack cheese until melted and creamy.
- Add the cooked pasta to the sauce and toss to coat. Add a little reserved pasta water if needed to achieve desired consistency.
- Serve immediately. Garnish with grated Parmesan cheese and freshly ground black pepper, to taste.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
101g
Carbs
20g
