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Spaghetti with Clam Sauce
 

2 cans clams  2 cups white wine  4 T butter or margarine  4 T olive oil  2 cloves garlic, crushed ¼ t black pepper  ¼ t red pepper flakes 2 T parsley, chopped (optional) 1 can anchovies  1 lb. spaghetti or linguini  Melt butter in saucepan. Add water from canned clams, wine, olive oil, garlic, black and red pepper, parsley, and anchovies. Bring to a gentle boil. Lower heat and cook while you prepare spaghetti. Taste sauce and adjust seasonings as necessary. After spaghetti is cooked, add clams to sauce and heat through. Taste and add salt as necessary. Add sauce to drained spaghetti; mix well. Serve with Romano or Parmesan cheese.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.