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Instructions |
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Put a medium sauce pan on med heat and add olive oil. Saute garlic until soft or translucent. While garlic is cooking open the cans of clams and drain saving the juice. Once your garlic is translucent add saved juice and the juice from the bottle of clam juice. Bring to boil and reduce to half.
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Incorporate butter and add heavy cream, bring to boil and then reduce heat to a simmer and cook until sauce is thick enough to coat a wooden spoon.
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Add chopped and baby clams and bring sauce to a boil and add cilantro and mix throughly and turn off heat. Salt and pepper to taste.
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Serve over cooked spaghetti and grate fresh Parmesan cheese and serve.
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Serving
Suggestions |
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Serve with garlic bread.
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Originally Submitted
7/11/2008
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