Clam sauce is usually served with linguine, but you can use spaghetti if you wish. This recipe makes one generous serving, and is easy and quick, since it is made with canned minced clams. Saute a tablespoon of finely chopped onion in two tablespoons of olive oil in a small saucepan until transparent, then add a tablespoon of chopped garlic and saute a little while longer. Add a half cup of minced Italian (flat leaf) parsley, a teaspoon of lemon juice, salt to taste, and the liquid from a 6.5-ounce can of minced clams, and simmer. Ordinary parsley can also be used, but is not as good as the Italian. Cut the parsley with scissors.The sauce can be thickened with a teaspoon of arrowroot or corn starch sprinkled in and mixed well. When the saude is thickened, add the clams. The sauce is ready to serve over the pasta when heated through. Top with grated Parmesan chese.
Composed by J. B. Calvert
Created 15 April 2012