Clams are a key ingredient in linguine alle vongole, or linguine with clams, which is available in both a white sauce and a red (tomato) sauce. While some recipes call for using fresh clams, there are good reasons why should use canned clams instead.
For one thing, you might not even be able to find fresh clams. Even if you can get them, they're a hassle to shuck and can leave a mess on your kitchen counters, notes Taste. With canned clams, on the other hand, all you have to do is open the can with an opener — since the canning process cooks the clams (via Simply Recipes), they don't require further cooking and are ready to use from the can. Canned clams are also quite affordable, typically available for just a few dollars for a 6.5-ounce can at your local supermarket. They're also a great source of lean protein, micronutrients, and healthy fats like omega-3 fatty acids, while being low in calories, per Healthline. So the next time you're making tomato sauce — even if it's just opening a jar or can of pre-made sauce (hey, no judgments here) — add a can or two of canned clams to elevate your dish and add a "briny punch," all without much extra cost or work.
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December 02, 2022 at 06:43AM
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The Canned Seafood You Should Be Adding To Tomato Sauce - Tasting Table
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