Spaghetti With White Clam Sauce
|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)|
|Boiling salted water||2 Cup (32 tbs), salted|
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.