White Clam Sauce By Krikor

1. 1

   Saute chopped garlic in butter/olive oil in a large skillet for 3-4 minutes moderate heat (do not burn!)

2. 2

   Add in chopped parlsey and cook for another of couple of minutes low-moderate heat.

3. 3

   Add the wine, oregano, salt and pepper and bring sauce to a boil then lower heat and simmer to reduce and cook off the alcohol

4. 4

   In the meantime, strain the clams reserving the clam juice.

5. 5

   When sauce is reduced (I usually judge by smell as alcohol is pungent until cooked off),

6. 6

   add the reserved clam juice, bring entire mixture to a boil again and lower heat to reduce sauce to satisfactory consistency.

7. 7

   Finally, add the chopped clams to the sauce under low heat - just enough to heat them through, a few minutes.

8. 8

   Serve over thin spaghetti, regular spaghetti or linguini ( I use thin).

9. 9

   Dust with parmesan cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.