Return to Jonathan David Tankel's Recipe Page
This comes from my father and is real quick. Just keep the ingredients
in the cupboard and refrigerator. Takes as much time as it takes
to cook the pasta (linguine preferred).
Stanley's Clam Sauce
3 cloves garlic, thinly sliced
2 scallions, chopped (green ends included)
1/2 cup fresh parsley, chopped (more to taste)
1 tsp dried oregano
1/2 tsp crushed red pepper
1/4 tsp dried basil (optional)
1 can chopped clams
1 can whole baby clams
3 tbsp olive oil
Boil water and cook pasta as you proceed.
Drain liquid from clams and set aside.
Heat olive oil in a 1 qt. sauce pan over medium high heat.
Add garlic, scallions, oregano and basil.
Cook until garlic is limp.
Add clams and heat through. Reduce heat to low.
Add reserved clam liquid to preference. NOTE: there will be sand in the bottom of the liquid: Don't add.
Add parsley and stir thoroughly.
Drain pasta.
Serve pasta in individual bowls with sauce
(or add sauce to bowl of pasta if serving a large crowd).
Return to Jonathan David Tankel's Recipe Page
Revised: October 8, 1997
URL:http://users.ipfw.edu/tankel/recipe2.html