Julho 31, 2010 | Visitas: 6
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White Clam Sauce

  1. −7½ cans minced clams 4 cloves garlic, minced or chopped ¼ cup butter or margarine ¼ cup olive oil 3 tbls. chopped parsley Grated Parmesan cheese 1 Teaspoon salt Drain clams, saving ¾ cup clam juices. Set aside. In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. Remove from heat. Stir in clam liquid, add parsley, salt and bring to a boil. Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. Serve clam sauce hot over cooked spaghetti or other pasta and top with Parmesan cheese. This sauce will cover about ½ pound of spaghetti or other pasta.

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