Spaghetti with clam sauce

Yield: 4 servings

Measure Ingredient
24 ounces Clams (canned), with juice (2 standard cans)
8 ounces Tomato paste (1 standard can)
1 pounds Tomatoes (canned), with liquid
4 tablespoons Butter, clarified
8 Garlic cloves, minced
1 teaspoon Parsley
1 teaspoon Oregano
1 teaspoon Salt
1 pounds Spaghetti
1 tablespoon Cooking oil
¼ cup Parmesan cheese, grated

Saute the garlic in about 2 T of clarified butter until lightly browned. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. Add the clams and remove from heat. This sauce should be reheated just prior to serving.

Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. Serve with lots of garlic bread and a dry white wine.


* Garlic, clam and tomato spaghetti -- This recipe originally appeared in "Lowbush Moose (and other Alaskan recipes)" by Gordon R.

Nelson. I've modified it somewhat. Yield: Serves 4-6.

* You can use oil instead of clarified butter, at some sacrifice in flavor.

: Difficulty: easy.

: Time: 30 minutes.

: Precision: approximate measurement OK.

: Lyndon Nerenberg

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