|1 can||(184 grams, 6 1/2 oz.) minced or diced clams: drain juice into small saucepan, and set clams aside|
|15 millilitres||(1 tablespoon) olive oil|
|1||Minced or pressed clove garlic (or if lazy and in a hurry, a good shake or two of garlic powder)|
|15 millilitres||(1 tablespoon) oregano or basil, or a mixture of both|
|1 millilitre||(1/4 teaspoon) salt|
|A few grinds of pepper|
This is called "There's nothing in the house for dinner" around our place.
Leave out the olive oil if you want to cut the calories to practically nothing. This makes enough to sauce 250 grams (8 oz.) of pasta; we prefer spaghettini for it.
Add garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks. Drain pasta and return to pot in which it was cooked. Remove juices from heat, add clams, and pour over cooked pasta.
Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it. I understand that it is not chic to use grated parmesan or romano cheese with a seafood sauce, but we love romano on this.
These canned clams must not be cooked--they turn into rocks if you do.
Posted to rec.food.recipes by esther@... (Esther Vail) on 1995b, .
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