White Clam Sauce
Ingredients:
10 oz. can whole baby clams, reserve the juice
2 tablespoons extra virgin olive oil
1-2 garlic cloves, minced
1-2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1 tablespoon fresh parsley, chopped
1/4 cup dry wine, preferably dry vermouth
DIRECTIONS:
1. Cook garlic in the olive oil over a low heat a few minutes.
2. Add the herbs and sauté another minute or so.
3. Add the calm juice and white wine and simmer for 10/15 minutes. Add clams and heat through.
4. Serve over pasta in shallow bowls or soup plates.
Serves 4
NOTES AND SUGGESTIONS:
You may add any of the following when sautéing garlic and herbs:
&3 or 4 mushrooms, thinly sliced
&1 medium tomato, peeled, seeded, and chopped
&several leaves of fresh spinach, chopped
|