Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Parsley
1 ts Oregano
1 ts 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.

NOTES:

* Garlic, clam and tomato spaghetti -- This recipe originally
appeared in "Lowbush Moose (and other Alaskan recipes)" by Gordon R.
Nelson. I've modified it somewhat. Yield: Serves 4-6.

* You can use oil instead of clarified butter, at some sacrifice in
flavor.

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

: Lyndon Nerenberg
: Nexus Computing Inc, Edmonton, Alberta, Canada
: {alberta,pyramid,uwvax}!ncc!lyndon ||
lyndon%ncc.uucp#spool.wisc.edu

: Copyright (C) 1986 USENET Community Trust

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