Pasta with Clam Sauce
|Canned minced clams||13 Ounce (2 Cans Of 6 1/2 Ounce Each)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Cooking oil||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried basil/Oregano||1⁄2 Teaspoon, crushed|
|Ground red pepper||1 Dash|
|Snipped parsley||3 Tablespoon|
Drain clams, reserving 1/2 cup clam liquid. Set aside.
In a medium skillet cook onion and garlic in hot olive or cooking oil about 4 minutes or till onion is tender. Carefully add reserved clam liquid, wine, basil or oregano, and red pepper. Bring to boiling and boil gently for 4 minutes. Reduce heat; add clams. Simmer for 2 minutes, stirring occasionally.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain. Return pasta to hot pan. Add clam mixture and parsley. Toss gently till well coated. Serve immediately.