Ingredients: [‘spaghetti’, ‘dry white wine’, ‘water’, ‘shallot’, ‘garlic cloves’, ‘littleneck clams’, ‘canned baby clams’, ‘low-fat buttermilk’, ‘water’, ‘cornstarch’, ‘parmesan cheese’, ‘dried oregano’, ‘white pepper’, ‘louisiana hot sauce’, ‘fresh parsley’]
Quantity of Ingredients: [“8 ounces dried spaghetti”,”1/2 cup dry white wine”,”1/4 cup water”,”1/3 cup chopped shallot”,”3 garlic cloves, peeled and minced “,”12 littleneck clams”,”10 ounces canned baby clams, broth reserved “,”1 cup low-fat buttermilk”,”2 teaspoons water”,”1 teaspoon cornstarch, dissolved in the water “,”4 teaspoons freshly grated parmesan cheese”,”1 teaspoon dried oregano”,”1/2 teaspoon white pepper”,”1 teaspoon louisiana hot sauce”,”2 tablespoons chopped fresh parsley”]
Number of Servings: 4
Steps: [‘Bring a large pot of water to a boil over high heat. Add the spaghetti and cook to desired doneness, about 6 to 9 minutes.’, ‘Drain.’, ‘Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat.’, ‘Add the fresh clams; cover and continue to cook over medium heat.’, ‘Remove the clams when their shells have opened.’, ‘Stir the broth from the canned clams into the saucepan.’, ‘Cook a few minutes more, until the liquid is reduced by half.’, ‘Reduce the heat to low and whisk in the buttermilk and cornstarch mixture.’, ‘Cook for about 2 minutes more to thicken, whisking constantly.’, ‘Stir in the parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.’, ‘Combine the pasta and the clam sauce in a warm serving bowl and toss to serve.’, ‘Garnish with cooked clams in their shells.’]