Pasta with Clam Sauce Recipe
Ingredients
| 2 61/2-ounce cans minced clams | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 tablespoon olive oil or cooking oil | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon dried basil or oregano, crushed | ||
| Ground red pepper | 1 Dash | |
| 8 ounces linguine or spaghetti | ||
| Snipped parsley | 3 Tablespoon | |
Directions
Drain clams, reserving 1/2 cup clam liquid. Set aside.
In a medium skillet cook onion and garlic in hot olive or cooking oil about 4 minutes or till onion is tender. Carefully add reserved clam liquid, wine, basil or oregano, and red pepper. Bring to boiling and boil gently for 4 minutes. Reduce heat; add clams. Simmer for 2 minutes, stirring occasionally.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain. Return pasta to hot pan. Add clam mixture and parsley. Toss gently till well coated. Serve immediately.
In a medium skillet cook onion and garlic in hot olive or cooking oil about 4 minutes or till onion is tender. Carefully add reserved clam liquid, wine, basil or oregano, and red pepper. Bring to boiling and boil gently for 4 minutes. Reduce heat; add clams. Simmer for 2 minutes, stirring occasionally.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain. Return pasta to hot pan. Add clam mixture and parsley. Toss gently till well coated. Serve immediately.
Chef
