Spaghetti with Clam Sauce
Yield
4 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
clams, canned
with juice |
* |
| 8 | ounces |
tomato paste
|
|
| 1 | pound |
tomatoes, canned with juice
|
|
| 4 | tablespoons |
butter
clarified |
|
| 8 | Garlic |
cloves
minced |
*
|
| 1 | teaspoon |
parsley leaves
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
spaghetti
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
clams, canned
with juice |
* |
| 231.2 | ml/g |
tomato paste
|
|
| 453.6 | g |
tomatoes, canned with juice
|
|
| 6E+1 | ml |
butter
clarified |
|
| 8 | Garlic |
cloves
minced |
*
|
| 5 | ml |
parsley leaves
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
salt
|
|
| 453.6 | g |
spaghetti
|
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Sauté the garlic in about 2 tablespoons 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.
