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Fukui's Monthly News Letter
Spaghetti with Clams
1 onion, peeled
2 clove garlic, crushed
4 tbs. olive oil
6 beef tomatoes, peeled and diced or 1 1/2 cups canned tomatoes
6 tbs. white wine
salt and fresh ground pepper
2 cups Charleston Seafood Express clams
2 tbs. fresh chopped parsley
3/4 lb. of spaghetti
1 tbs. fresh butter
pinch of nutmeg
Place clams in skillet with 2 tbs. of white wine and cook over a high heat until done. Strain and use the juice in the sauce. Place clams aside.
Dice onion finely, peel and crush the garlic. Heat the oil in a saucepan or large skillet and cook over a low heat until the onion is transparent. Add the tomatoes, 4 tbs. white wine and seasoning. Simmer for 10 minutes. Add clams and heat gently for 6 more minutes.
Meanwhile cook spaghetti until done. Drain and toss in butter, a shake of pepper and nutmeg. Add parsley to sauce and stir well. Combine with clam sauce. Serves 4.
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Eganville, Ontario K0J 1T0
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