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White Clam Sauce (Salsa Alla Vongole)

Gourmet.station's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), thinly sliced
  Water 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned whole littleneck clams with juice 8 Ounce (1 Cup)
Directions

Heat oil and garlic in a skillet until garlic is lightly browned.
Remove from heat.
Add water, parsley, and dry seasonings; mix well.
Stir in clams with juice.
Heat thoroughly.
Serve hot on cooked spaghetti or macaroni.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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