Spaghetti and Clam Sauce
Ingredients
- 1/3 cup olive oil
- 2 cloves garlic smashed
- 1 quart cherrystone clams shucked, chopped, liquor reserved
- Bottle clam juice as needed
- 3 tablespoons chopped parsley
- Salt and pepper
- 1/2 teaspoon oregano
- 1 pound spaghetti cooked, drained
Instructions
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Heat the oil in a saucepan, and saute the garlic until fragrant and light browned. With a slotted spoon, remove the garlic.
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Measure reserved clam liquor with additional bottled clam juice to make one cup. Add to the oil along with the chopped clams and parsley. Bring to a slow simmer and cook for two minutes.
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Season with salt and pepper and serve with spaghetti.
Recipe Notes
Adapted from The New York Times Heritage Cookbook, 1972.