Capellini With Double Clam Sauce |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a simple recipe clipped from a magazine years ago that has become a favorite. Ingredients:
6 ounces capellini, broken in thirds (extra, extra thin spaghetti) |
1 (10 ounce) can baby clams |
1 (10 1/2 ounce) can white clam sauce |
1 (8 ounce) bottle clam juice |
3/4 cup very hot water |
1 tablespoon vegetable oil |
1 medium ripe tomato, cut in chunks |
1/2 cup sliced green onion |
Directions:
1. Put pasta in a 10 inch skillet.
2. Drain juices from cans of clams and clam sauce into skillet.
3. Add bottled clam juice, 1/2 cup hot water and the oil.
4. Cover and bring to boil over high heat.
5. Boil 3 minutes stirring often with fork to separate strands of pasta.
6. Add whole clams, drained clam-sauce mixture and remaining ingredients.
7. Reduce heat, cover and simmer 3 minutes until heated through and pasta is tender.
8. Stir in 1/4 cup hot water; serve immediately.
9. Add crusty bread and a green salad and you've got a tasty meal.
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