Spaghetti with Clam Sauce
From 1960 North Dakota Durum Cookbook. Tony's Restaurant, Vincent and Tony Bommarito, St Louis, MO
Ingredients
- 1 large onion
- 1 tsp minced garlic (medium clove)
- 1/3 cup olive oil
- 2 cans minced clams (7 oz)
- 1/2 tsp black pepper
- 3 tbsp finely chopped parsley
- 8 oz spaghetti
Instructions
- Saute onion and garlic in olive oil; do not brown onion.
- Drain and reserve liquor from clams. Add half liquor to onion and garlic. Simmer slowly for 1/2 hour.
- Add minced clams and remaining liquor, pepper and parsley. Stir to blend ingredients and cook about 5 minutes longer.
- Meanwhile, cook spaghetti in boiling, salted water until tender. Drain.
- Arrange cooked spaghetti on heated platter and pour the Clam Sauce over it. Service at once.