Linguine And Clams In Mock Cream Sauce Recipe


MethodMain Ingredient


 Minced garlic1 Teaspoon (Jarred / Fresh)
 Liquid butter buds/Fat free chicken broth4 Tablespoon
 Canned minced clams13 Ounce, rinsed and drained, reserve juice (2 Cans, 6 1/2 Ounces Each)
 Mock cream1⁄2 Cup (8 tbs)
 Dry vermouth/White wine3 Tablespoon
 Pepper To Taste
 Cooked linguine3⁄4 Pound
 Nonfat parmesan cheese1 Tablespoon (Alpine Lace / Weight Watchers)

Nutrition Facts

Serving size: Complete recipe

Calories 1131 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 359.5 mg

Sodium 990.2 mg41.3%

Total Carbohydrates 110 g36.8%

Dietary Fiber 0.14 g0.55%

Sugars 1 g

Protein 112 g224.4%

Vitamin A 115.1% Vitamin C 138.4%

Calcium 37.3% Iron 595.6%

*Based on a 2000 Calorie diet


Mock cream: Place 16 ounces non-fat cottage cheese and 1 cup skim milk in a food blender.
Blend until very smooth, like a cream.
Use in any sauce recipe that calls for cream.
Do not cook it as long in a sauce as you would regular cream.
When you first add it to your hot sauce it will look grainy and separate.
Don't worry.
Simply stir over the heat for a moment and it will smooth out beautifully.
Saute the garlic in the liquid Butter Buds, or chicken broth.
Drain the clams, reserving the juice.
Add the juice to the pan and simmer.
Add the mock cream, clams, vermouth, and pepper to taste.
Toss with the cooked linguine and top with Parmesan cheese.