Spaghetti with Clam Sauce
|Canned clams||15 Ounce, minced (2 cans, 7 1/2-oz each)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 stick)|
|Garlic||3 Clove (15 gm), crushed|
|Parsley||2 Tablespoon, chopped|
|Salt||1 1⁄2 Teaspoon|
|Spaghetti||8 Ounce, cooked (1 package)|
|Parmesan cheese||2 Tablespoon, grated|
1 Drain the clams well and reserve about 3/4 cup liquid.Keep aside.
2 In a skillet, heat oil and butter gradually and add garlic. Saute until golden and remove from the heat.
3 Blend in the clam liquid, parsley and salt and bring to a boil.
4 Lower the heat and simmer uncovered for about 10 minutes.
5 Add in the clams and simmer for another 3 minutes.
6 Serve hot over spaghetti along with Parmesan cheese.