Recipe for "spagh-clam-1"

NAME

     SPAGH-CLAM-1 - 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.

INGREDIENTS (Serves 4-6)

     8         cloves garlic, minced
     60 ml     clarified butter
     700 g     canned clams with juice (2 standard cans)
     250 ml    tomato paste (1 standard can)
     500 g     canned tomatoes, with liquid
     5 ml      parsley
     5 ml      oregano
     5 ml      salt
     500 g     spaghetti
     15 ml     cooking oil
     50 g      parmesan cheese, grated

PROCEDURE

          (1)  Saute the garlic in  30  ml  of  clarified  butter
               until lightly browned.
          (2)  Stir in the clam juice, tomato paste, tomatoes and
               liquid,  parsley and oregano. Simmer until reduced
               by about half.
          (3)  Add the clams and remove from  heat.   This  sauce
               should be reheated just prior to serving.
          (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.

NOTES

     Serve with lots of garlic bread and a dry white wine.
     You can use oil instead of clarified butter, at some  sacri-
     fice in flavor.

RATING

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

CONTRIBUTOR

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