Recipe - Easy Clam Sauce

1 cn (184 grams, 6 One half oz.)
minced or minced clams:
drain juice into small
saucepan, and set clams
aside
15 ml (1 tablespoon) olive oil
1 Minced or pressed clove
garlic (or if lazy and in a
hurry, a good shake or two
of garlic powder)
15 ml (1 tablespoon) oregano or
basil, or a mixture of both
1 ml (One fourth teaspoon) salt
A few grinds of pepper

This is called "There's nothing in the house for dinner" around our place.
Leave out the olive oil if you want to cut the calories to practically
nothing. This makes enough to sauce 250 grams (8 oz.) of pasta; we prefer
spaghettini for it.

Add garlic and seasonings to clam juice, bring to a simmer, and let cook
while the pasta cooks. Drain pasta and return to pot in which it was
cooked. Remove juices from heat, add clams, and pour over cooked pasta.
Toss well and let stand a few minutes so juices can permeate the pasta well
before you serve it. I understand that it is not chic to use grated
parmesan or romano cheese with a seafood sauce, but we love romano on this.
These canned clams must not be cookedthey turn into rocks if you do.

Posted to rec.food.recipes by esther@rochgte.fidonet.org (Esther Vail) on
1995b, .