Sheila's Spaghetti With White Clam Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have been making this recipe for 23 years or so! I would love to try another version, but this just works, and it is always a favorite with anyone who tastes it. (If it ain't broke, don't fix it?) Ingredients:
2 (6 1/2 ounce) cans minced clams |
2 (10 ounce) cans baby clams |
1/2 cup olive oil |
1/2 cup butter |
6 garlic cloves, crushed |
4 tablespoons chopped fresh parsley |
1 teaspoon salt |
1 (8 ounce) package spaghetti, cooked |
grated parmesan cheese |
Directions:
1. Drain clams, reserving 1-1/2 cups liquid. Set aside.
2. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat.
3. Stir in clam liquid, 3 T. parsley, and salt; return to heat and bring to boiling. Reduce heat again; simmer, uncovered, 10 minutes.
4. Add clams; simmer 3 minutes.
5. Serve hot over spaghetti, garnished with remaining 1 T. parsley and Parmesan cheese to taste.
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