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How To make Spaghetti with Clam Sauce
24 oz Clams (canned), with
-juice (2 standard cans) 8 oz Tomato paste
-(1 standard can) 1 lb Tomatoes (canned),
-with liquid 4 T Butter, clarified
8 Garlic cloves, minced
1 t Parsley
1 t Oregano
1 t Salt
1 lb Spaghetti
1 T Cooking oil
1/4 c Parmesan cheese, grated
Saute the garlic in about 2 T of clarified butter until lightly browned. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. Add the clams and remove from heat. This sauce should be reheated just prior to serving. Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. Serve with lots of garlic bread and a dry white wine. NOTES: * Garlic, clam and tomato spaghetti -- This recipe originally appeared in "Lowbush Moose (and other Alaskan recipes)" by Gordon R. Nelson. I've modified it somewhat. Yield: Serves 4-6. * You can use oil instead of clarified butter, at some sacrifice in flavor. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : Lyndon Nerenberg : Nexus Computing Inc, Edmonton, Alberta, Canada : {alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu : Copyright (C) 1986 USENET Community Trust
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Easy and Delicious White Clam Sauce with Linguini Recipe
Today we are preparing White Clam Sauce with Linguini! Fresh clams are a must for this White Clam Sauce recipe. This is a simple recipe using only a few fresh ingredients, such as Extra Virgin Olive Oil, Garlic, lemon, parsley, basil, and of course, baby clams.
In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with small baby clams in the shell, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti in which we used for this White Calm Sauce recipe.
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White Clam Sauce (1 lb. of Linguini or Spaghetti):
3 dozen baby clams (Shuck a dozen & save clam juice)
2 tbsp of minced fresh garlic
¼ cup of Extra Virgin olive oil
¼ cup of chopped fresh Italian parsley
¼ cup fresh basil ribbons
1 teaspoon of crushed red Pepper
1/4 pond of unsalted butter
1/cup of white wine (optional)
Season with salt & black pepper
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Linguine with White Clam Sauce is a must on my Christmas Eve dinner every single year. And I love it when it is not Christmas Eve as well. Check out the recipe here
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Staten Island chef Michael D'Andrea demonstrates to Early Show contributor Katie Lee how prepare his famous linguini with white clam sauce, a favorite at his Miami Beach restaurant Macaluso's & Co.