Recipes by their Ingredients


  • Pasta with Clam Sauce

    Pasta with Clam Sauce
    Pasta with Clam Sauce
    (Serves 4-6)
    ¼ Cup of Unsalted Butter
    ¾ Cup Olive Oil
    1 1/2 tblsp Flour
    ¼ Cup Garlic, finely chopped
    26 ounces baby Clams or chopped clams, do not drain
    ¾ Cup Bottled Clam Juice
    ¾ Cup Dry White Wine
    ¾ Cup chopped Parsley
    2¼ Tsp dried marjoram, crumbled
    2¼ Tsp dried Oregano
    ¼ Cup Lemon Juice
    1 lb Hot Cooked Pasta (Angel Hair or Cappellini works best, can substitute Linguine)
    1/2 cup freshly grated Parmesan Cheese

    NOTES: This pasta tastes great upon reheating, there is no salt added, may need a dash for serving.

    Melt butter with olive oil in a large pan over medium heat.
    Add garlic and saute about one minute. Quickly blend in flour with a wire whisk.
    Gradually stir in the remaining ingredients.
    Reduce heat to medium-low and stir constantly until the sauce is slightly thickened.
    Toss the pasta with the sauce either in the pan or a large bowl.
    Serve with the freshly grated Parmesan cheese.