Daily Recipe 10/29/03 : Pasta with Clam Sauce
New York City

Pasta with Clam Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Rosemary, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/29/03 : Pasta with Clam Sauce
"Pasta with Clam Sauce"
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14 oz. Vermicelli, spaghetti, or other long pasta
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons Parmesan shavings, to garnish
Basil sprig, to garnish

1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, chopped
2 x 7 oz. Jars clams in brine
1/2 cup white wine
4 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
Pinch of freshly grated nutmeg
Salt and pepper

Cook the pasta in a large pan of boiling salted water, adding the olive oil.  When almost tender, drain in a colander, return to pan, add the butter. Cover the pan.  Shake it and keep warm. To make the clam sauce, heat the oil in a pan over a medium heat and fry the onion until translucent. Stir in the garlic and cook for 1 more minute.  Strain the liquid from 1 jar of clams, pour into the pan, add the wine.  Stir well, bring to simmering point, and simmer for 3 minutes.  Drain the brine from the second jar of clams and discard. Add the shellfish and herbs to the pan, and season with pepper and nutmeg.  Lower the heat and cook until the sauce is heated through. Transfer the pasta to a warm serving dish and pour on the sauce.  Sprinkle with Parmesan and garnish with basil sprig. Serves 4.
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