Recipe by Maggie, Cooking
Super cheap if you tend to keep garlic and olive oil on hand at all times like I do and can find a can of clams for more like $0.99 instead of $2.50 (luckily, I can at one of the cheaper grocery stores). If not, it's still worth it. I keep parsley frozen flat in the freezer and just break off a piece to add, but you can go with anything along the lines of the basil, Italian seasoning, parsley family, really - very versatile that way. Mix and match spices or even oils, add milk or don't, and it will still be delicious and fast. Aiming for healthier? Excellent over whole wheat pasta, too!
Top Review by Kitty Gatita
Made it. Didn't need the butter, but I did add the half and half. To make it a one dish meal, I added some frozen peas to the pasta as it was about done. Great! And proportions perfect for a single gal;-)
- 1 tablespoon olive oil
- 1 teaspoon basil (or fresh parsley)
- 2 garlic cloves, minced
- 1 tablespoon onion, minced (optional)
- 1 pinch crushed red pepper flakes (optional)
- 1 (6 1/2 ounce) canchopped clams (reserve juice)
- 1 tablespoon margarine
- 1 -3 tablespoon milk (optional) or 1 -3 tablespoon half-and-half (optional)
Directions See How It's Made
- Heat olive oil in small pan, and add garlic and the optional onions. Cook on medium about 3 minutes or until tender and lightly browned.
- Stir in the basil or parsley (or both or other spices) and optional red pepper flakes.
- Add the drained juice from the can of clams.
- Bring to a boil, and then reduce heat to low allowing to simmer about 5 minutes.
- Stir in the clams and the butter. Once butter is melted, add the optional milk or half and half and cook until heated through.
- Serve over spaghetti or linguine or other favorite pasta.