Spaghetti A La Vongole
|Olive oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), sliced|
|Parsley||2 Cup (32 tbs), chopped|
|Canned peeled tomatoes||28 Ounce (1 Large Can)|
|Canned clams in natural juice||30 Ounce (4 Cans, 7.5 Ounce Each)|
|Italian spaghetti||3 Pound (Long Variety)|
Heat oil, put in garlic and parsley, and saute over low fire until garlic is lightly browned.
Add clams with their natural juices and tomatoes.
Season to taste with salt and pepper.
Cook over low fire at least 1 hour.
Cook the spaghetti in plenty of bubbling hot water with a tablespoon of salt added for about 8 minutes (be sure it is al dente or slightly firm, not too soft) then drain very well.
Pour half of the sauce over the spaghetti and mix well over low fire.
Arrange on a large serving platter and pour rest of the sauce into center of spaghetti.
Garnish with sprigs of parsley.
No Parmesan, please