Title: Spaghetti with Clam Sauce
Categories: Home Cookin,
Yield: 4
1/4 pound 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 teaspoon freshly ground
pepper
1 ts oregano, crumbled
2 tb basil, crumbled
3 garlic cloves
1 1/2 cups 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 cup freshly grated
low-fat
Parmesan cheese
(optional, but
delicious)
3 tb fresh parsley, minced
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.
