Recipe: Spaghetti with White Clam Sauce (1988)

SPAGHETTI WITH WHITE CLAM SAUCE

1 (16 ounce) package spaghetti, uncooked
6 cloves garlic, finely chopped
1/2 cup olive oil
1 cup clam liquor or bottled clam juice
1 cup white wine
2 pints chopped clams (or 2 cans (6 1/2 ounces each) minced clams)
1 cup chopped parsley

Cook spaghetti according to package directions; drain.

Meanwhile, saute garlic in oil in small skillet over medium-high heat until tender.

Add clam liquor and white wine. Reduce heat to low. Simmer several minutes.

Stir in clams and parsley and heat through.

Place spaghetti on individual plates. Top with clam sauce.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Sumptuous Seafood, National Fisheries Institute, Favorite Recipes Magazine, September 13, 1988