Grandma Rossell's recipe so you know it has to be good! This is one of those recipes you can keep in the pantry and pull out when you don't know what's for dinner. When we serve this with company, we'll get about a dozen fresh clams to add to the dish. It looks pretty and fresh with the clam shells.
- Kimberly
Ingredients
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/4 cup butter
- Bunch of fresh parsley
- 1 tsp garlic powder
- 1 1/2 tsp ground pepper/red pepper flakes
- 4 cans of clam juice
- 7 cans (6.5 ozs) of minced clams, rinsed
- 2 lbs spaghetti
- 1 1/2 cups grated romano cheese
- Lemons
Preparation
Reserve the juice from 4 of the cans of minced clams, drain the other 3 cans, and rinse all the clams.
Cook spaghetti while browning 6 minced cloves of garlic in oil over medium heat. Stir in 1/4 cup butter, a bunch of fresh parsley, 1 tsp garlic powder, and 1 1/2 tsp pepper flakes until butter is melted.
Add canned clams, fresh clams, and reserved clam juice, heat through. Squeeze the juice of a lemon over top.
Add pasta and top with cheese and lemon rings.