Spaghetti with Red Clam Sauce
|Olive oil/Butter||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Tomatoes||3 Medium, peeled, seeded, and chopped|
|Liquid hot pepper seasoning||1 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Small hard shell clams||4 Dozen|
|Boiling salted water||1 Cup (16 tbs)|
Heat olive oil and butter in a wide frying pan over medium heat.
Add parsley and garlic and cook for 2 minutes.
Add tomatoes, salt, pepper, liquid hot pepper seasoning, and oregano.
Simmer gently, stirring occasionally, for about 10 minutes; then reduce heat to keep warm.
Meanwhile, scrub clams and rinse well.
Put clams and the 2 tablespoons water into a heavy pan.
Cover and simmer just until clams open (5 to 10 minutes).
When cool enough to handle, pluck whole clams from shells and put into sauce; save some clams in their shells for garnish, if you wish.
Strain clam juices from pan through a muslin cloth and add juices to sauce.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Return spaghetti to kettle, pour sauce over spaghetti, and toss.
Turn into a serving bowl.