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1 stick butter
2 Tbs olive oil (for added flavor I use roasted garlic infused olive oil)
2-3 cloves minced garlic (more if preferred)
1/4 cup chopped fresh parsley
1 6.5oz. can minced clams
1/2 cup white wine
In a medium sauce pan, add butter and oil. Cook over medium heat until butter melts.
Add minced garlic cloves and cook until tender and transparent, being careful not to burn the garlic.
Add parsley, minced clams with broth, and 1/2 cup white wine.
cook for approx 5 more minutes, until wine aroma dissipates.
Add to cooked angel hair pasta, cover and let soak for half an hour if possible. After plating, top with fresh grated Parmesan cheese.
This recipe easily doubles and triples for larger batches.
** If you don't like the texture of clams, you can drain the clams and just use the broth.