"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Basic White Clam Sauce Recipe

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This recipe for Basic White Clam Sauce, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of Spaghetti or Linguine
Butter and Oil (to make total of 1/2 cup of liquid)
Lots of chopped, fresh Parsley
4 cloves of garlic, minced
HOT peppers (to taste)
1 can of baby clams, Drained and save liquid.

Directions:
Directions:
While pasta is cooking, Sauté parley, garlic and HOT pepper in oil and butter mixture until garlic is brown (DON'T BURN), add clams and cook for a couple of minutes (not too long or the clams will get very hard) and add clam juice if there is not sufficient liquid. Drain pasta and mix with sauce in skillet and heat through. Serve w/grated cheese if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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