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White Clam Sauce Spaghetti


  • 1/2 stick butter
  • 4 Tbsp. olive oil
  • 1 cup chopped scallions, including some green tops
  • 1/2 Tbsp. chopped parsley
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  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1 clove garlic
  • 1 peeled tomato
  • salt and fresh ground pepper, to taste
  • 2 cans chopped or minced clams (7 oz. each)
  • 1 package spaghetti (16 oz.)
  • Parmesan cheese, grated


Heat butter and olive oil and reserve 2 tablespoons of this melted mixture. Add chopped scallions and saute' briefly. Add parsley, oregano, basil, crushed garlic, chopped peeled fresh tomato, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot. Boil package spaghetti. Drain spaghetti and return to pan in which it was boiled. Add 2 reserved tablespoons olive oil and melted butter mixture, toss. Add 4 tablespoons grated Parmesan. Toss; add 1/4 of the sauce to spaghetti; toss again. Serve spaghetti on plate; spoon remaining sauce on top of each spaghetti serving. Sauce should be consistency of regular tomato sauce. Add small amount of cornstarch and water mixed if necessary for thickening. Serve as main course with Italian bread and tossed salad!


By Robin from Washington, IA

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