Recipe: Easy Clam Sauce

EASY CLAM SAUCE

"This is called "There's nothing in the house for dinner" around our place. Leave out the olive oil if you want to cut the calories to practically nothing. This makes enough to sauce 8 oz. of pasta; we prefer spaghetti for it."

1 (8 oz.) pkg. pasta
1 (6 1/2 oz.) can minced or diced clams
1 tablespoon olive oil
1 clove garlic minced
1 tablespoon oregano (or basil or mixture of both)
1/4 teaspoon salt
a few grinds black pepper
grated parmesan or Romano cheese (optional, for serving)

Cook pasta according to package directions.

Drain juice from clams into small saucepan; set clams aside.* Add oil, garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks.

Drain pasta and return to pot in which it was cooked.

Remove clam juices from heat, add clams, and pour over cooked pasta. Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it.

I understand that it is not chic to use grated parmesan or Romano cheese with a seafood sauce, but we love Romano on this.

*These canned clams must not be cooked--they turn into rocks if you do.

Source: Esther Vail