Garlic, clam, and tomato spaghetti

This recipe originally appeared in Lowbush moose (and other Alaskan recipes) by Gordon R. Nelson. I've modified it somewhat.


(Serves 4-6)


  1. Sautae the garlic in 2 Tbsp of clarified butter until lightly browned.
  2. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half.
  3. Add the clams and remove from heat. This sauce should be reheated just prior to serving.
  4. Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly.


Serve with lots of garlic bread and a dry white wine.

You can use oil instead of clarified butter, at some sacrifice in flavor.


Difficulty: easy.
Time: 30 minutes.
Precision: approximate measurement OK.


Lyndon Nerenberg 
Nexus Computing Inc, Edmonton, Alberta, Canada 
{alberta,pyramid,uwvax}!ncc!lyndon || 
Recipe last modified: 17 Nov 87

Original header

Path: decwrl!recipes
From: lyndon@ncc.uucp (Lyndon Nerenberg)
Newsgroups: alt.gourmand
Subject: RECIPE: Spaghetti with clam sauce
Message-ID: <12457@decwrl.DEC.COM>
Date: 22 Apr 88 05:37:00 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Nexus Computing Inc, Edmonton, Alberta, Canada
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