Yesterday was our once a week fish or shrimp or clam feed. I choose to make spaghetti with clam sauce. We had a guest join us, and it’s very easy to add a little more spaghetti to the pot to accommodate a friend. The ingredients for this dinner, is something I always have in my cupboards. It’s inexpensive and quick to prepare. In the time you boil the pasta, the sauce is made. I added some steamed veggies and garlic bread (which stole the show tonight) and dinner was done.
Betsy’s Calm Sauce (Before you start this sauce, start water boiling for pasta and get that going)
1. Heat 2 Tablespoons of butter in a sauté pan, add 1/2 cup of finely chopped yellow onion, 2 cloves of minced garlic, about a teaspoon of parsley, ½ teaspoon of oregano and ½ teaspoon of basil and a dash of salt and pepper. Cook over medium heat for just a few minutes then scoop the mixture out of the pan and set it aside.
2. Heat 1 cup of milk with 2 Tablespoons of corn starch, when it starts to thicken, add about ¼ cup of shredded cheese (I like to use the freshly shredded 3 cheese Italian blend) stir to melt the cheese, then add two cans of drained chopped clams add just a bit of the juice also and finally add the onion mixture back to the sauté pan. Heat of low heat and stir to really mix the flavors.
3. Boil and drain your pasta, place it in a serving bowl, add the clam sauce and stir to coat the noodles. Serve it with more freshly shredded cheese and enjoy.
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