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EASY CLAM SAUCE

1 can (184 grams, 6 1/2 oz.) minced or diced clams
15 mL (1 tablespoon) olive oil
1 minced or pressed clove garlic
15 mL (1 tablespoon) oregano or basil, or a mixture of both
1 mL (1/4 teaspoon) salt
a few grinds of pepper

Drain clam juice into small saucepan, and set clams aside.

Add garlic and seasonings to clam juice, bring to a simmer, and
let cook while the pasta cooks. Drain pasta and return to pot in
which it was cooked. Remove juices from heat, add clams, and pour
over cooked pasta. Toss well and let stand a few minutes so juices
can permeate the pasta well before you serve it. I understand that
it is not chic to use grated parmesan or romano cheese with a
seafood sauce, but we love romano on this. These canned clams must
not be cooked--they turn into rocks if you do.

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