 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A light, non-oily clam sauce best served with medium strands of pasta such as spaghetti or linguine. I've had this recipe for years but don't know where it originally came from. Ingredients:
9 tablespoons olive oil |
6 medium garlic cloves or 6 large garlic cloves, finely chopped |
3 (10 1/4 ounce) cans baby clams, drained |
6 tablespoons chopped fresh parsley |
1 1/4 cups bottled clam juice |
2 tablespoons dried oregano |
2 tablespoons dried basil |
1 1/2 teaspoons crushed red pepper flakes (optional) |
3/4 teaspoon salt |
3/4 teaspoon fresh ground black pepper |
Directions:
1. In a large skillet, heat the oil over moderate heat. Add the garlic and saute until it just begins to turn golden, 3 to 4 minutes.
2. Add the clams and parsley; saute for 1 minute more. Then add the remaining ingredients and gently boil for about 3 minutes before pouring over cooked pasta.
|
|