Name: Spaghetti with Clam Sauce
Ingredients: 1/4 lb Butter or margarine; 1/3 c Olive oil OR use 1/2 cup olive oil in place of butter and olive oil: no cholesterol); 1/2 ts Freshly ground; Pepper; 1 ts Oregano; crumbled; 2 tb Basil; crumbled; 3 Garlic cloves; 1 1/2 c Clams; fresh or canned, (I like to use 2 cans of Chicken of the Sea baby clams); 1 c Clam juice; fresh or bottled; Salt to taste; 1 lb Spaghetti; cooked; 1/2 c Freshly grated low-fat Parmesan cheese; (optional, but delicious); 3 tb Fresh parsley; minced

To hate evil is good, because Christ hates evil. We cannot approve of everything and remain true to Him. But it is a question of being true to Him. A self-image of correctness creates a spirit of accusation. A sense of having been forgiven by the only Faithful One creates a spirit of love. That humility is more likely to safeguard orthodoxy in both principle and spirit — and not just because it is an effective institutional strategy, but because it will not have its lampstand removed by divine discipline.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Home cookin	4	servings

INGREDIENTS

1/4	lb	Butter or margarine
1/3	c	Olive oil OR use 1/2 cup olive oil in place of butter and olive oil: no cholesterol)
1/2	ts	Freshly ground
		Pepper
1	ts	Oregano; crumbled
2	tb	Basil; crumbled
3		Garlic cloves
1 1/2	c	Clams; fresh or canned, (I like to use 2 cans of Chicken of the Sea baby clams)
1	c	Clam juice; fresh or bottled
		Salt to taste
1	lb	Spaghetti; cooked
1/2	c	Freshly grated low-fat Parmesan cheese; (optional, but delicious)
3	tb	Fresh parsley; minced

INSTRUCTIONS

Shred cheese (#1` knife) and set aside. Mince parsley and set aside. Mince
garlic. Melt the margarine and add the olive oil, pepper, oregano, basil,
garlic, clams, and clam juice. Simmer for 30 minutes. Add salt to taste.
Warm a large bowl while you cook the spaghetti. Rinse and drain the
spaghetti, put in the bowl and add the clam sauce. Toss with the parsley
and serve immediately. Sprinkle with shredded cheese to taste. Leftovers
keep well (refrigerated) and heat up nicely in a microwave. Haven't tried
freezing it - I usually enjoy eating it too much.
Posted to MM-Recipes Digest  by "Beth Ide" <rev_ide@email.msn.com> on Aug
20, 1998, converted by MM_Buster v2.0l.

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