Clam Sauce
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Type - Pasta Sauce
Creator - Cheryl Lynn Cain
Ingredients
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1lb frozen clams (thawed and rinsed)
water to cover all clams + 1/2 inch
1/8 cup lemon juice
1 bullion cube fish or chicken flavor
1 half large white onion
1/4 cup white wine
1/4 cup olive oil
1/2 tsp italian season
galic to taste
salt to taste
pepper to taste
1 tsp cornstarch to thicken (cornstarch diluted in water)
Pasta - up to 12 ounces of raw pasta cooked
Directions
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Combine all and simmer
Cook pasta
After pasta is ready, add water to moisten 1 teaspoon of cornstarch
Then add to clam sauce to thicken
Serve with pasta, parmesan cheese, rolls and salad
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