Monday, January 18, 2010

Pasta with Clam sauce

I refuse to let this blog fade out :)

I just made this for the first time so I haven't had time to "perfect" it. But I think this would be yummy as a cream sauce as well.

5 Tablespoon olive oil
1 Tablespoon garlic, finely chopped
2 6-1/2 oz, cans of chopped clams, drained
¼ cup fresh parsley, chopped (I use dry and next time I think I'll add a little less)
2/3 cup bottled clam juice
1 Tablespoon dried oregano ( I don't care for oregano and thought it was way too strong. I won't add this next time)
1 Tablespoon dried basil
Salt and pepper to taste

Heat oil in a large skillet, add garlic and sauté until golden, 3 to 4 minutes. Add clams and parsley continue cooking for 1 minute. Add remaining ingredients and boil gently for 3 to 4 minute. (this is where I would add a little heavy whipping cream and some parmesan cheese). Pour over cooked pasta and toss gently.


AllMyKs said...

Way to go Courtney-keeping it alive!

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