Subject: RECIPE: Spaghetti with clam sauce
From: [email-masked] (Lyndon Nerenberg)
Date: 22 Apr 88 05:37:00 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE SPAGH-CLAM-1 M "17 Nov 87" 1988
.RZ "SPAGHETTI WITH CLAM SAUCE" "Garlic, clam, and tomato spaghetti"
This recipe originally appeared in \fILowbush moose (and other Alaskan
recipes)\fR by Gordon R. Nelson.  I've modified it somewhat.
.IH "Serves 4\-6"
.IG "8" "cloves garlic,"
minced
.IG "4 Tbsp" "clarified butter" "60 ml"
.IG "24 oz" "canned clams with juice" "700 g"
(2 standard cans)
.IG "8 oz" "tomato paste" "250 ml"
(1 standard can)
.IG "1 lb" "canned tomatoes," "500 g"
with liquid
.IG "1 tsp" "parsley" "5 ml"
.IG "1 tsp" "oregano" "5 ml"
.IG "1 tsp" "salt" "5 ml"
.IG "1 lb" "spaghetti" "500 g"
.IG "1 Tbsp" "cooking oil" "15 ml"
.IG "\(14 cup" "parmesan cheese," "50 g"
grated
.PH
.SK 1
Saut\z\(aae the garlic in
.AB "2 Tbsp" "30 ml"
of clarified butter until lightly
browned.
.SK 2
Stir in the clam juice, tomato paste, tomatoes and liquid,
parsley and oregano. Simmer until reduced by about half.
.SK 3
Add the clams and remove from heat.
This sauce should be reheated just prior to serving.
.SK 4
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.
.NX
Serve with lots of garlic bread and a dry white wine.
.PP
You can use oil instead of clarified butter, at some sacrifice in flavor.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
approximate measurement OK.
.WR
Lyndon Nerenberg
Nexus Computing Inc, Edmonton, Alberta, Canada
{alberta,pyramid,uwvax}!ncc!lyndon  ||  [email-masked]