Spaghetti With Canned-Clam Sauce Recipe
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Category
Quick Dinners
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Cusine
American
What do you need?
How to make?
Ingredients
1 can minced clams, undrained
1/2 cup dry white wine
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup half and half or light cream
1/4 cup grated Parmesan cheese
Salt to taste
12 ounces spaghetti, cooked according to package directions
Directions
In a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides. Add celery, shallots, half the parsley , garlic, Thai chili , and a couple healthy grinds of black pepper to pan and cook, stirring occasionally, until vegetables are soft and mixture is fragrant, 1 to 2 minutes. Add bottled clam juice along with liquid from canned clams but not the clam meat. Increase heat to high and bring mixture to a boil, then reduce heat to a simmer until liquid is slightly reduced and vegetables have infused broth, about 5 minutes—there should be enough liquid in the pan to fully submerge the pound of cooked pasta. Turn off heat and add clam meat and soy sauce.