Spaghetti With Clam Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta, Seafood, Usenet | 4 | Servings | |
INGREDIENTS
| 24 | oz | Clams, canned with |
| juice 2 standard cans | ||
| 8 | oz | Tomato paste |
| 1 standard can | ||
| 1 | lb | Tomatoes, canned |
| with liquid | ||
| 4 | T | Butter, clarified |
| 8 | Garlic cloves, minced | |
| 1 | t | Parsley |
| 1 | t | Oregano |
| 1 | t | Salt |
| 1 | lb | Spaghetti |
| 1 | T | Cooking oil |
| 1/4 | c | Parmesan cheese, grated |
INSTRUCTIONS
Saute the garlic in about 2 T of clarified butter until lightly
browned. Stir in the clam juice, tomato paste, tomatoes and liquid,
parsley and oregano. Simmer until reduced by about half. Add the clams
and remove from heat. This sauce should be reheated just prior to
serving. Cook and drain the spaghetti. In the empty cooking pot, melt
the remaining clarified butter, and return the spaghetti to the pot
and stir until coated uniformly. Serve with lots of garlic bread and
a dry white wine. NOTES Garlic, clam and tomato spaghetti -- This
recipe originally appeared in "Lowbush Moose (and other Alaskan
recipes)" by Gordon R. Nelson. I've modified it somewhat. Yield:
Serves 4-6. You can use oil instead of clarified butter, at some
sacrifice in flavor. : Difficulty: easy. : Time: 30 minutes. :
Precision: approximate measurement OK. : Lyndon Nerenberg : Nexus
Computing Inc, Edmonton, Alberta, Canada :
{alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1509
Calories From Fat: 504
Total Fat: 56.5g
Cholesterol: 134.8mg
Sodium: 3266.2mg
Potassium: 1768.8mg
Carbohydrates: 208.5g
Fiber: 8.4g
Sugar: 14.1g
Protein: 45.9g