Ingredients:
4 Tbsp olive oil
2-3 cloves of garlic, minced
1 (6.5 oz) canned clams
1/2 cup shredded Parmesan cheese
1 Tbsp parsley flakes
1 pound of thin spaghetti (or less)
Directions:
Sautee garlic in the olive oil until lightly browned. Add parsley to sautéed garlic then add the juice from the clams. Boil to reduce liquid until half then add clams. Add cooked spaghetti and mix to coat well. Add cheese.
Recipe from Ann Burton.
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