Maybe it's my Italian heritage or maybe it's simply my addiction to all things carbohydrates, but pasta is by far my favorite main dish. Traditional sauces, however, are too heavy for our hot, humid East Coast summers, so I like to take advantage of lighter, more "summery," seafood-laden sauces in the warmer months. This recipe is delightfully simple and quick - perfect for a summer evening.
Serves 4 to 5
1/4 C olive oil
4T butter
1 clove garlic, finely sliced
2 cans minced or diced clams
2T parsley
Salt and pepper, to taste
Parmesan cheese
Cooked pasta
Combine olive oil and butter in saucepan over medium heat. Thinly slice garlic and cook until lightly browned. Add liquid only from clams; heat to boiling. Add parsley, salt and pepper (to taste) and simmer five minutes. Add clams and cook until tender, stirring occasionally. Pour over and toss with cooked pasta and parmesan cheese.
This is usually enough sauce for one pound of pasta. Add another can of clams and increase butter and oil if you use more pasta.
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