| 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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