Prep 5 mins
Cook 10 mins
I came up with by combining aspects of great garlicky spaghetti sauces that I've encountered in my life. Influences include Linguine Vongole from Giginos, my Mom's garlic spaghetti, and Campbell's clam sauce. Yes, Campbell's clam sauce. I love the little bits of garlic and the clearness of the sauce. I use Xanthan gum as the thickener. Go out and buy it. It's healthy, it lasts forever, it's gluten free, it's worth it. You'll find it at trader joes, whole foods or some foo-foo high end grocery store.
- 3 teaspoons garlic (minced in a jar)
- black pepper
- 1 teaspoon dried onion
- 1⁄2 teaspoon xanthan gum
- 2⁄3 cup cooking wine
- 8 ounces spaghetti
- 1⁄2 teaspoon salt
- 2 tablespoons light extra virgin olive oil
- 1⁄2 teaspoon parmesan cheese
- The sauce cooks fast, so start boiling the water for your spaghetti first.
- Heat up the oil in a pan and fry the garlic with onions and the pepper until one side of the minced garlic gets a bit brown.
- Add the cooking wine (turning the flame up).
- When it comes to a boil, turn the heat low and let the wine reduce for five minutes or more while you work on the spaghetti or your main course.
- Add the Parmesan cheese to the sauce.
- In a separate cup, whisk the Xanthan gum with about two ounces of water. It's okay if it forms lumps.
- Add enough of this to thicken your spaghetti sauce.