06-03-2005, 03:13 AM
[font "Arial"][size 4]1/4 cup olive oil
2 tablespoons margarine or butter
4 large garlic cloves, minced
1/3 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper flakes (optional)
1/4 teaspoon dried oregano
3 tablespoons freshly chopped parsley
4 large plum tomatoes, peeled, chopped into 1/2-inch pieces,
then seeded (seeding is optional)
1 (10 ounce) can baby clams, include liquid
1 (10 ounce) can clam nectar
1 tablespoon lemon juice, freshly squeezed [/size][/font]
In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and sauté for 3 to 4 minutes or until onions are translucent.
Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.
Serve hot over hot pasta of your choice. Excellent served with fresh Spinach Linguini.
Makes about 4 cups sauce.
2 tablespoons margarine or butter
4 large garlic cloves, minced
1/3 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper flakes (optional)
1/4 teaspoon dried oregano
3 tablespoons freshly chopped parsley
4 large plum tomatoes, peeled, chopped into 1/2-inch pieces,
then seeded (seeding is optional)
1 (10 ounce) can baby clams, include liquid
1 (10 ounce) can clam nectar
1 tablespoon lemon juice, freshly squeezed [/size][/font]
In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and sauté for 3 to 4 minutes or until onions are translucent.
Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.
Serve hot over hot pasta of your choice. Excellent served with fresh Spinach Linguini.
Makes about 4 cups sauce.