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Print this Recipe    Clam 11

Pasta with White Clam Sauce

1-10 oz can whole or chopped clams
1/2c olive oil
4 cloves garlic, minced
1/4 dry white wine or dry vermouth (optional)
1 dried red pepper
1 tsp dried basil or 1 TB minced fresh basil
1/2 tsp ground white pepper

Put garlic and oil in a 2 qt saucepan and place on low heat, stirring
occasionally, until the garlic is just beginning to color. Add the
liquid from the clams, the optional wine, and all other ingredients
except the clams. Simmer gently for 10-15 minutes. Remove from heat
and add the clams. While the sauce is simmering cook 5 ounces of
pasta until it is about 30 seconds short of being done. I prefer
a long thin pasta with this sauce. Drain the pasta thoroughly and
add to the sauce, mixing well. Cover and let sit for 5-10 minutes.
Serve with freshly grated Parmesan cheese, crusty bread, and a
green salad.

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