"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Angel Hair Pasta Recipe

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This recipe for Angel Hair Pasta, by , is from Sibling Revelry - Family Recipes for Memorable Food and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Sarao
Added: Thursday, January 25, 2007


1/2 cup extra virgin olive oil

2 cloves garlic, minced

1/3 cup diced onion

1/3 chopped green bell pepper (or other colored bell peppers)

1/3 cup shredded carrots

2 cups diced tomatoes

1 cup (2 cans) canned chopped clams with juice

6 Tablespoon chopped fresh parsley

1 teaspoon dried thyme leaves

1/4 Teaspoon black pepper

Pesto sauce

For the pasta, bring 3 quarts water to a boil in a large pot.

While water is coming to a boil, prepare sauce. Heat all but 1 tablespoon of olive oil in a large skillet over medium heat and sauté' garlic, onion, green pepper, and carrots for 5 minutes or until vegetables are crisp tender.

Add tomatoes, clams plus clam juice, parsley, thyme and black pepper. Stir and simmer for 10 minutes.

While vegetables are simmering, cook pasta, according to package directions, until al dente. Drain and toss with remaining 1 Tablespoon. olive oil. Serve with the clam sauce. Yield: 4 servings.

Stir in a few tablespoons of prepared pesto sauce immediately before serving.

This clam pasta is great served with French bread and a tossed salad.

You can use sautéed shrimp as an alternative

Enjoy! Vince and Barbara Sarao

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Number Of Servings:
Personal Notes:
Personal Notes:
3/4 Lb. Angel Hair or Linguine pasta
Vince uses Angel Hair pasta for this recipe




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