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Before you jump to Creamy Pasta With Lots of Clams recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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You may well prefer preparing food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is certainly not true. You get the highest energy savings by completely loading the dishwasher before commencing a wash cycle. Preserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite straightforward to live green, of course. Largely, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to creamy pasta with lots of clams recipe. You can have creamy pasta with lots of clams using 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Creamy Pasta With Lots of Clams:

1. Use 2 bunches Pasta
2. Take 460 grams Asari or Manila clams in their shells
3. Provide 1 slice Bacon
4. Get 1 clove Garlic
5. Take 50 ml White wine
6. Get 10 to 15 grams Butter
7. Get 200 ml Heavy cream
8. You need 200 ml Milk
9. Prepare 1 Krazy Salt
10. Provide 1 tbsp Olive oil
11. Prepare 1 Coarsely-ground black pepper, optional

Steps to make Creamy Pasta With Lots of Clams:

1. De-sand the clams and scrub clean. Cut the bacon into small pieces. Slice the garlic. Start boiling the pasta.
2. Heat olive oil in a pan and saute the garlic. When it's fragrant, take the garlic out. Add the bacon to the pan and saute. When it's a little crispy, add the clams, white wine and butter and cover with a lid to steam-cook until all the shells have opened up.
3. Take the clams out of the pan, leaving the liquid in. (If you happen to remove some of the bacon along with the clams, don't worry about it!)
4. Add the fresh cream and milk to the pan and bring to a light simmer. It will thicken a little. Season with Krazy Salt. It's OK if the sauce is just slightly thickened. Don't let it thicken too much.
5. Drain the boiled pasta and put into the pan. Add the clams back to the pan also, toss and it's done . Adjust the seasoning if needed. Transfer to serving plates. It's also delicious with parsley or coarsely-ground black pepper on top.
6. This dish is packed with the umami from the clams! The smooth creamy sauce is soo good! .

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