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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2008

Spaghetti with White Clam Sauce

Serves: 4


  Download this recipe.

1 (7-ounce) package spaghetti
1/4 cup margarine or butter
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
2 (6 1/2-ounce) cans minced clams, undrained
Chopped fresh parsley
1/2 cup grated Parmesan cheese

1. Cook spaghetti as directed on package.

2. While spaghetti is cooking, melt margarine in 1 1/2-quart saucepan over medium heat. Cook garlic in margarine about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat to low. Simmer uncovered 3 to 5 minutes.

3. Drain spaghetti. Pour sauce over spaghetti; toss. Sprinkle with parsley and cheese.

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