Spaghetti with White Clam Sauce

Yield 4 - 6 servings


* 1/2 cup olive oil
* 2 cloves garlic, minced
* 2 tablespoons butter
* 1 tablespoon dried parsley
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 2 (6.5 ounce) cans minced clams, with juice
* 1 pound spaghetti
* 2 tablespoons grated Romano cheese


1. Cook pasta according to package directions.
2. Meanwhile, in a small saucepan, brown garlic in olive oil over
medium heat. Stir in butter or margarine and seasonings until butter or
margarine is melted. Add clams with some of their liquid; heat through.
3. Drain pasta. Toss spaghetti with clam sauce, and top with grated
Romano cheese.

Steve's notes: I was out of parsley so I used 1/3 teaspoon oregano and
1/2 teaspoon basil. I used the juice from one of the cans of clams, and
strained the juice of the other in a bowl, and didn't use it. I had Parmesan
cheese on hand and used it instead of the Romano. This turned
out to be very tasty, I'll likely do it again next week. Some of the
reviews on the source of this had variations, like less oil and more
butter, adding thyme, and/or a small dash of red pepper flakes.