Updated Thursday, May 23rd, 2002
Yield: 4 to 6 servings
In a medium-size saucepan, heat the olive oil and butter over low heat. Add the garlic and simmer for about 3 minutes, just until the garlic begins to color; do not let the garlic turn brown or the sauce will taste bitter. Add the parsley, salt, and clam juice. Simmer for 10 minutes. Add the clams and cook just enough to heat through.
Meanwhile, cook the pasta in plenty of boiling salted water according to the package directions. Drain. Place the pasta in individual serving bowls and pour the sauce on top.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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