Spaghetti with Clam Sauce

• 24 ounces clams, canned with juice
• 8 ounces tomato paste
• 1 pound tomatoes, canned with juice
• 4 tablespoons butter clarified
• 8 Garlic cloves minced
• 1 teaspoon parsley leaves
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 pound spaghetti
• 1 tablespoon vegetable oil
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Saute the garlic in about 2 tablespoons of clarified butter until lightly browned.
2. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano.
3. Simmer until reduced by about half.
4. Add the clams and remove from heat.
5. This sauce should be reheated just prior to serving.
6. Cook and drain the spaghetti.
7. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly.
8. Serve with lots of garlic bread and a dry white wine.

clams, tomato, tomatoes, butter clarified, garlic, parsley, oregano, salt, spaghetti, vegetable oil, parmesan

Taken from recipeland.com/recipe/v/spaghetti-clam-sauce-36161 (may not work)