Spaghetti all Vongole
An authentic Italian dish deliciously blended with Romano cheese and fresh clams. This recipe yields 5- 6 servings.
Spaghetti alle Vongole
Ingredients
- 2 tablespoons grated Romano cheese
- 1 pound spaghetti
- 2 (6.5 ounce) cans minced clams, with juice
- 1 tablespoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 2 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1/2 cup olive oil
Directions
- 1. First, cook pasta according to package directions.
- 2. And then, brown garlic in olive oil over medium heat in a small saucepan. After that, stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
- 3. Lastly, Drain pasta, and then toss spaghetti with clam sauce, and top with grated Romano cheese.
- 4. Spaghetti all Vongole is ready to serve!
ENJOY!
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