Spaghetti With White Clam Sauce
|Thin spaghetti||1 Pound (1 Package)|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Canned minced clams||16 Ounce (Two 8 Ounce Each Cans)|
|Lemon juice||2 Teaspoon|
1. Cook spaghetti, as label directs; drain; keep hot in kettle.
2. While the spaghetti cooks, saute garlic lightly in butter or margarine in medium-size saucepan. Stir in the clams and liquid, lemon juice and cayenne; simmer 5 minutes.
3. Toss with the hot spaghetti; serve plain or with your favorite grated cheese.