Sauces |
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Clam Spaghetti Sauce – 1996
Recipe courtesy of Grandma Emma Wozny & Mary Jane Heffron
INGREDIENTS
PREPARATION
Sauté garlic, onion, and parsley in butter. Add clams and juice from one can. Fill empty can with white wine and add. Add basil, salt and pepper. Thicken with flour paste. Serve over thin spaghetti.
A favorite of Uncle Frank's. Deeeeeeelicious!
- 4 cans clams, canned -- minced
- ½ cup butter
- 1 cup onion -- chopped
- 5 cloves garlic -- minced
- ½ cup parsley -- chopped
- 1 can white wine
- 1 teaspoon basil
- salt and pepper -- to taste
PREPARATION
Sauté garlic, onion, and parsley in butter. Add clams and juice from one can. Fill empty can with white wine and add. Add basil, salt and pepper. Thicken with flour paste. Serve over thin spaghetti.
A favorite of Uncle Frank's. Deeeeeeelicious!