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Pasta with white clam sauce

2-7 ounce cans of minced clams
1/2c olive oil
4 cloves garlic, finely minced
1" piece of dried hot red pepper or a pinch of ground cayenne pepper
1/2 dry white wine or 1/3c dry white vermouth
1/2 tsp ground white pepper
1/4c minced fresh parsley

Put garlic and oil in heavy bottomed sauce pan and put over low
heat. Let cook slowly for 15-20 minutes - the garlic should sizzle
slowly but not brown at all. Add the juice from the clams, the
wine, red and white pepper, and parsley and simmer uncovered for
15 minutes or until reduced by about half. Remove from heat and
stir in the clams.

While the sauce is simmering cook 3/4 lb of imported Italian pasta
(I like the De Cecco brand). As for shape, I think that regular
spaghetti or thin spaghetti goes well with this sauce. Cook the
pasta until it is about 15-20 seconds shy of being done to your
liking. Drain and return to the pan. Add the sauce and stir to mix.
Let sit covered over very low heat for a few minutes to let the
flavors blend. Serve immediately with freshly grated Parmesan
cheese. Crusty bread, a mixed green salad dressed with olive oil
and lemon juice, and a dry Italian white (such as a soave or pinot
grigio) are great accompaniments.


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