Spaghetti with White Clam Sauce Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), pressed | |
| 3 cans(6 1/2 oz. each) chopped clams | ||
| Oregano leaves | 1 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Parsley | 1 1/2 Cup (16 tbs), chopped | |
| 1 pound spaghetti or linguine | ||
| Boiling salted water | ||
Directions
In a 2-quart pan over medium-low heat, melt butter in olive oil.
Add garlic and cook until golden; do not let garlic burn.
Drain the juice from 2 of the cans of clams into butter mixture; reserve juice from the third can for other uses.
Add oregano, basil, red pepper, and parsley to pan; simmer for 5 minutes.
Add drained clams and heat through.
Meanwhile, following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Toss clam sauce with spaghetti.
Add garlic and cook until golden; do not let garlic burn.
Drain the juice from 2 of the cans of clams into butter mixture; reserve juice from the third can for other uses.
Add oregano, basil, red pepper, and parsley to pan; simmer for 5 minutes.
Add drained clams and heat through.
Meanwhile, following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Toss clam sauce with spaghetti.
Chef
