Saturday, October 2, 2010
This pasta dish has a very light flavor (except for the somewhat copious amounts of garlic). It's a lighter pasta than either red sauces or cream sauces--just perfect for the end of a busy day.
2 Tablespoons butter
3 cloves garlic
1/2 cup chopped onion
1/2 teaspoon salt
2 six-ounce cans minced clams, undrained
1/2 cup white wine
1/2 cup grated parmesan cheese
8 ounces spaghetti, cooked and drained
Melt the butter in a large frying pan. Add onion; saute until it's transparent. Add the garlic and saute until it turns brown (but before it turns bitter). Add salt and pepper. Add clams and white wine; simmer for 4-5 minutes. Toss with hot spaghetti and top with parmesand cheese.