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Saturday, October 2, 2010

Clam Spaghetti

I am not exaggerating when I tell you that putting this dish together is easier than opening a bottle of Ragu.

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.

Clam Spaghetti

2 Tablespoons butter
3 cloves garlic
1/2 cup chopped onion
1/2 teaspoon salt
dash pepper
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.

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