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| 24 oz Clams (canned), with -juice (2 standard cans) 8 oz Tomato paste -(1 standard can) 1 lb Tomatoes (canned), -with liquid 4 tb Butter, clarified 8 Garlic cloves, minced 1 t Parsley 1 t Oregano 1 t Salt 1 lb Spaghetti 1 tb Cooking oil 1/4 c Parmesan cheese, grated Saute the garlic in about 2 T 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. |
