Walter's Clam Sauce-Italian |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 8 |
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From my collection of handwritten recipes. This recipe serves 2. To serve more people, it may be doubled indefinitely. The number of clams may be doubled, too, if you like clams very much. Ingredients:
1 (6 1/2 ounce) can minced clams and juice |
4 tablespoons butter |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 dash cayenne pepper |
1 teaspoon minced parsley |
1 teaspoon chopped chives |
1 -2 garlic clove, crushed |
1/2 teaspoon oregano |
3 tablespoons vermouth (dry white) |
raw spaghetti (enough for 2) |
Directions:
1. Put everything except the spaghetti in a wok and heat to boiling. Lower the heat and keep it just barely simmering while the spaghetti cooks. Drop the spaghetti into boiling water and allow to cook for about 7 minutes. Drain. The spaghetti should be underdone at this point. Stir the drained spaghetti into the clam mixture. Let the mixture cook for 3-5 minutes or until the spaghetti is done. Serve hot with tossed salad and Italian bread.
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