Pasta in Clam Sauce
|Garlic||4 Clove (20 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Dried whole oregano||1 Tablespoon|
|Finely chopped green pepper||1 Tablespoon|
|Red pepper||1 Pinch|
|Canned chopped clams||13 Ounce, undrained (2 Cans, 6 1/2 Ounce Each)|
|Tomato sauce||8 Ounce (1 Can)|
|Thin spaghetti/Vermicelli||7 Ounce, cooked, drained (1 Package)|
1. In a pan heat butter and oil and saute garlic in it for 1 minute.
2. Reduce heat to low, add next 5 ingredients and heat until bubbly.
3. Stir in clams and tomato sauce and simmer with cover for 1 hour, stirring occasionally.
4. Toss well pouring clam sauce over hot vermicelli and serve immediately.