home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec460.zip
/
REC460
< prev
next >
Wrap
Internet Message Format
|
1993-01-04
|
1KB
Date: Tue, 21 Aug 1990 09:43:27 CDT
From: mvidlak@CSSUN.TAMU.EDU (Michael Vidlak)
Subject: CLAMS: White Clam Sauce
WHITE CLAM SAUCE
This is a recipe from an acquaintance that I have modified to my taste.
INGREDIENTS:
2 - 8 oz cans of minced or chopped clams
2 cloves of minced garlic
1/4 cup olive oil
1/2 stick butter
2 TBS chopped parsley
pinch of salt
DIRECTIONS:
Melt the butter with the olive oil and add the minced garlic.
Remove the garlic after it turns a golden brown (do not over cook). Add
the clam juice from both cans along with the parsley and salt. Simmer for
10 minutes, stirring occasionally. Add the clams and simmer for an
additional 3 minutes (long enough to heat up the clams). Serve over your
favorite pasta (for me thats linguini).
Its important to use olive oil, garlic cloves and butter in order
to get the proper taste with this recipe. The salt is optional. Try
different garnishes other than parsley if you want. I have also made this
using one can of chopped clams and one can of whole baby clams. This is
both my daughter's and my favorite pasta sauce.
__________________________________________________________________________
Michael Vidlak
Knowledge Systems Research Center
Texas A&M University
College Station, TX 77845-3112
---Not an official document of Texas A&M---