Walter's Clam Sauce-Italian
This recipe serves 2. To serve more people, it may be doubled indefinitely. The number of clams may be doubled, too, if you like clams very much. From "Wok and Tempura Cookery" by Irena Kirshman and Barbara Farr, published by Potpouri Press, Greensboro NC. Text copyright (C) 1969 by Irena Kirshman and Barbra Farr.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1(6 1/2 ounce) can minced clams and juice
- 4tablespoons butter
- 1⁄2teaspoon salt
- 1⁄2teaspoon black pepper
- 1dash cayenne pepper
- 1teaspoon minced parsley
- 1teaspoon chopped chives
- 1 -2
- 1⁄2teaspoon oregano
- 3
-
Advertisement
DIRECTIONS
- Put everything except the spaghetti in a wok and heat to boiling. Lower the heat and keep it just barely simmering while the spaghetti cooks. Drop the spaghetti into boiling water and allow to cook for about 7 minutes. Drain. The spaghetti should be underdone at this point. Stir the drained spaghetti into the clam mixture. Let the mixture cook for 3 - 5 minutes or until the spaghetti is done. Serve hot with tossed salad and Italian bread.
Advertisement