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Clam Spaghetti November 12, 2008

Posted by marksun in pasta, seafood.
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Wrote this down in Feb 81and we still have this a couple of times a month, though Doris has taken over the prep with her own variations.  I started out with canned clams but now we use live manilla clams you buy at Times or Safeway, with a can of chopped clams to beef it up.

If you use live clams, scrub them and wash them well first to get the sand out.  To prepare them for this dish,  in a big enough skillet on medium heat, add the clams with 1/4 inch of water and a little wine if you like, and cook covered until the clams pop open. Put aside as they pop open to keep them tender , then cook as below.  Clams being clams, eat unopened, lifeless, or old clams at your peril.

  • 1 can clams or any other shellfish with juice
  • handful fresh parsely chopped
  • 2 cloves garlic diced fine
  • (optional) canned or fresh mushrooms, fresh diced tomatoes
  • 1/4 C (or more) olive oil
  • In olive oil, saute garlic and mushrooms

add clams and juice and cook for 1 minute 
Add parsely and wilt in the pan, then serve on pasta with parmesan cheese

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