Spaghettini in Clams and Cream Sauce
The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986
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INGREDIENTS
Nutrition- 4tablespoons olive oil
- 2(6 1/2 ounce) cans minced clams
- 1⁄2cup whipping cream
- 3tablespoons dry vermouth
- 3⁄4lb spaghettini, cooked al dente
- salt and pepper
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DIRECTIONS
- Sauté the garlic in the olive oil.
- Drain the clams, reserving the juice. Add the juice to the pan and reduce by more than half.
- Add the cream, clams and vermouth.
- Cook until only heated and add salt and pepper to taste.
- Toss with the cooked pasta and top with cheese.
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