SPAGH-CLAM-1(M)          USENET Cookbook          SPAGH-CLAM-1(M)


     SPAGH-CLAM-1 - Garlic, clam, and tomato spaghetti

     This recipe originally appeared in Lowbush moose (and other
     Alaskan recipes) by Gordon R. Nelson.  I've modified it

INGREDIENTS (Serves 4-6)
     8         cloves garlic, minced
     4 Tbsp    clarified butter
     24 oz     canned clams with juice (2 standard cans)
     8 oz      tomato paste (1 standard can)
     1 lb      canned tomatoes, with liquid
     1 tsp     parsley
     1 tsp     oregano
     1 tsp     salt
     1 lb      spaghetti
     1 Tbsp    cooking oil
     1/4 cup   parmesan cheese, grated

          (1)  Sauté the garlic in 2 Tbsp of clarified butter
               until lightly browned.

          (2)  Stir in the clam juice, tomato paste, tomatoes and
               liquid, parsley and oregano. Simmer until reduced
               by about half.

          (3)  Add the clams and remove from heat.  This sauce
               should be reheated just prior to serving.

          (4)  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.

     You can use oil instead of clarified butter, at some sacri-
     fice in flavor.

     Difficulty: easy.  Time: 30 minutes.  Precision: approximate
     measurement OK.

     Lyndon Nerenberg
     Nexus Computing Inc, Edmonton, Alberta, Canada
     {alberta,pyramid,uwvax}!ncc!lyndon  ||
     From: anita@utastro (Anita Cochran)
     Subject: RECIPE: Sausage spaghetti sauce with eggplant
     Date: 14 Feb 86 06:11:47 GMT
     Organization: Astronomy Dept., The Univ. of Texas, Austin
     Approved: reid@glacier.ARPA

                Copyright (C) 1986 USENET Community Trust
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