Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil
  • 3 cloves garlic (minced (more or less, according to taste))
  • 1 medium white onion (diced)
  • 3 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 tablespoon dried)
  • 24 ounces canned chopped clams**
  • 1/2 cup dry white wine ((for alcohol-free cooking substitute with fish stock or clam juice))
  • 2 Tablespoons unsalted butter
  • 1 pound spaghetti (or your favorite type of pasta)
  • Freshly grated Parmesan cheese (for garnish)

Instruction

  • In a medium skillet, heat oil over medium-low heat. Add garlic and onion and sauté until translucent, but not browned. Add clams with the liquid, wine, parsley, and oregano. Bring to a boil and simmer until liquids are reduced, about 10 minutes.
  • Meanwhile, cook pasta according to package directions for al dente. Drain, reserving some of the cooking water. Add the pasta to the sauce. Add the butter and toss well, then cook about one minute, adding some of the reserved water if needed to loosen the mixture.
  • If desired, add a little more fresh parsley for color. Serve, offering the Parmesan cheese separately.