Spaghetti With Clam & Shrimp Sea Sauce
|Minced clams||1 Can (10 oz), undrained|
|Water||3⁄4 Cup (12 tbs) (Or As Required)|
|Butter||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Chopped green onion||2 Tablespoon|
|Parsley flakes||2 Teaspoon|
|Shrimp||1 Can (10 oz), drained and chopped|
|Parmesan cheese||2 Tablespoon|
Cook spaghetti according to package directions.
Meanwhile, drain clams, reserving liquid; add enough water to clam liquid to measure 1 cup.
Melt 6 tablespoons butter in a saucepan; saute garlic, onion and parsley until onion is cooked.
Combine cornstarch and reserved clam liquid.
Add cornstarch mixture to butter mixture; cook over medium heat, stirring constantly, until thickened.
Boil 2 additional minutes.
Stir in clams and shrimp; heat to serving temperature.
Drain spaghetti; toss with remaining butter and Parmesan cheese.
Arrange spaghetti on warmed serving platter; pour sauce over all.