"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mike's Clam Spaghetti Recipe

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This recipe for Mike's Clam Spaghetti, by , is from The Howell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arma Sande


1 T. + 1/2 c. olive oil
1 large onion, chopped
3 large garlic cloves, minced or mashed
1 dried red chili pepper, finely chopped
1/2 c. fresh basil leaves chopped, or 1 T. dried
1 tsp. dried oregano or 1 T. fresh
Salt & Pepper
1/2 c. white wine
2 cans chopped clams (drain & reserve liquide)
1 lb dried spaghetti
grated parmesean or romano cheese
1 c. parsley
pimento (optional)

Put olive oil in large skillet & heat slowly. Add garlic, onion & dried chile pepper. Cook slowly for about 30 minutes, or until onions are very soft.

Add to the same pan; wine, basil, oregano, salt & pepper, and liquid from clams. Continue to simmer until some of the liquid is reduced. Keep sauce warm.

Bring pasta water to a boil in a large kettle. Add 1 T. salt and 1 T. oil. Cook spaghetti until al dente (about 5 minutes).

As pasta is cooking, add clams, parsley and 3 T. cheese to the sauce. Simmer on low heat for about 5 minutes. Add diced pimento for color, if desired. Drain pasta & stir in sauce. Sprinkle generously with cheese.




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