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Spaghetti With White Clam Sauce

Italian.Chef's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), minced or pressed
  Chopped clams 19 1⁄2 Ounce (3 Can)
  Oregano leaves 1 Teaspoon
  Red pepper 1⁄4 Teaspoon, crushed
  Chopped parsley 1 1⁄2 Cup (24 tbs)
  Spaghetti/Linguine 1 Pound
  Boiling salted water 2 Cup (32 tbs), salted
Directions

In a 2-quart pan over medium-low heat, melt butter in olive oil.
Add garlic and cook until golden; do not let garlic burn.
Drain the juice from 2 of the cans of clams into butter mixture; reserve juice from the third can for other uses.
Add oregano, basil, red pepper, and parsley to pan; simmer for 5 minutes.
Add drained clams and heat through.
Meanwhile, following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Toss clam sauce with spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Quick, Healthy

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