2 cloves garlic, peeled and minced
1/4 cup olive oil
2 T. flour
2 cups clam juice (use liquid drained from clams, rounding
out measure as needed with bottled clam juice)
1-1/2 cups finely chopped fresh clams or 3 (6-1/2 ounce) cans
minced clams, drained (save liquid)
1 T. minced parsley
salt & pepper to taste

1/2 pound thin spaghetti, cooked by package directions and
drained. Add1/4 cup parsley, coarsely chopped (garnish)

Stir-fry garlic in oil in a saucepan, about 1 minute over low heat; do not brown. Blend in flour, add clam juice, and heat, stirring constantly, until mixture thickens slightly; cover and simmer 10-15 minutes. Add clams, minced parsley, and pepper, cover and simmer 3-5 minutes.

Pour sauce over hot spaghetti and toss to mix well. Sprinkle with coarsely chopped parsley and serve. Sprinkle Parmesan cheese, if desired.
Serves 2 to 4.

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