Walter's Clam Sauce-Italian

"This recipe serves 2. To serve more people, it may be doubled indefinitely. The number of clams may be doubled, too, if you like clams very much. From "Wok and Tempura Cookery" by Irena Kirshman and Barbara Farr, published by Potpouri Press, Greensboro NC. Text copyright (C) 1969 by Irena Kirshman and Barbra Farr."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
17mins
Ingredients:
11
Yields:
2 plates
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Put everything except the spaghetti in a wok and heat to boiling. Lower the heat and keep it just barely simmering while the spaghetti cooks. Drop the spaghetti into boiling water and allow to cook for about 7 minutes. Drain. The spaghetti should be underdone at this point. Stir the drained spaghetti into the clam mixture. Let the mixture cook for 3 - 5 minutes or until the spaghetti is done. Serve hot with tossed salad and Italian bread.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes