Spaghetti With White Clam Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from Betty Crocker's Big Red Cookbook. This is one of my most used recipes due to it being so quick and easy. It is a simple recipe but tastes so yummy. Ingredients:
1 (7 ounce) package spaghetti |
1/4 cup butter (or margarine) |
2 garlic cloves, finely chopped |
2 tablespoons fresh parsley, chopped |
2 (6 1/2 ounce) cans minced clams, undrained |
fresh parsley, chopped |
1/2 cup parmesan cheese, grated |
Directions:
1. Cook spaghetti as directed on package.
2. While spaghetti is cooking, melt butter in small saucepan over medium heat.
3. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden.
4. Stir in 2 tablespoons parsley and the undrained clams.
5. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
6. Drain spaghetti.
7. Pour clam sauce over spaghetti; toss.
8. Sprinkle with parsley and Parmesan cheese.
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