Ingredients:
36 each
small fresh clams, scrubbed
3/4 cup
water
3 Tbsps
butter
3 Tbsps
olive oil
2 cups
clam juice
1/4 cup
dry white wine
1 1/2 tsps
dried oregano leaves
1/4 tsp
crushed red pepper flakes
12 oz
Prince® Thin Spaghetti
1/2 cup
parsley, chopped
Cooking Directions:
1. In large saucepan, add clams and about 3/4 cup water.
2. Boil, covered, until clams open, about 5 minutes; discard clams that do not open.
3. Remove clams from shells; chop coarsely and set aside.
4. In large skillet, heat butter and oil. Add garlic; cook 1 minute.
5. Add clam juice, wine, oregano and pepper.
6. Boil, uncovered, until liquid is reduced by half, about 10 minutes.
7. Cook pasta according to package directions; drain.
8. Add parsley and clams to sauce.
9. Pour sauce over pasta; toss.
* Note: May substitute 2 cans (6-1/2 oz.) chopped clams, drained for small fresh clams.