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Italian Spaghetti with Clam Sauce
Ingredients
- 12 ounces spaghetti, cooked, drained
- 2-6 1/2 ounce cans clams, minced, drained, reserve liquid (about 1 1/2 cups)
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon oregano (or 1/2 tablespoon dried)
- 1/4 teaspoon crushed red pepper
- 1 cup reserved clam juice
- 3/4 to 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Spaghetti and Clam Sauce is a savory satisfying dish that you can make on a moment’s notice.
Why Try? We call this a “Pantry Dinner.” It’s a meal you can prepare with ingredients you always have on hand in your pantry (or refrigerator).
Foodie Byte: The most important pasta tip you’ll ever need is to use enough water. For a pound of pasta, use 4 quarts of boiling water, with about 2 tablespoons salt.
Preparation
- Cook the spaghetti noodles in salted boiling water until done. Drain, set aside.
- In large non-stick skillet, heat 2 tablespoons butter over medium heat. Add clams and garlic; sauté for 2 minutes.
- Add oregano, crushed red pepper and clam juice to skillet and cook 3 minutes or until liquids start to reduce. Add cream to enrich and reduce slightly so that the sauce has a nice coating consistency but isn't too thick.
- Add pasta and Parmesan cheese to skillet and toss.