You may also like
Categories:Viewed: 80 - Published at: a year ago
Ingredients
- 1 (12 ounce.) pkg. egg noodles
- 3 cans minced or possibly chopped clams
- 2-3 cloves garlic (chopped)
- 1 c. butter (cut up)
- 2-3 green onions, (chopped), if you like 2 sm. cans mushrooms or possibly
- fresh mushrooms
- 1 c. lowfat sour cream (at room temp.)
- 1/4 c. minced fresh parsley
Method
- Drain clam juice into pasta water, reserve 1 Tbsp.
- clam juice.
- Cook noodles as directed.
- In sauce pan, saute/fry onion-garlic in 2 Tbsp.
- butter, then add in remaining butter and heat till melted.
- Add in clams, mushrooms and reserved clam juice.
- Heat through but do not boil.
- Remove from heat and stir in lowfat sour cream and parsley.
- (Dry parsley crushed with hands may be used.)
- Drain noodles and pour sauce over noodles and stir gently till mixed.
- Let set up a few min over low heat and serve.
- Top with Parmesan cheese, pepper and a dollup of lowfat sour cream if you like.
