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CLAM SPAGHETTI 1/2 c. olive oil 2 Tbsp. butter 5 big yellow onions 3 garlic cloves 3 whole dried chili peppers (small) 1/2 c. white wine 3 (6 oz.) cans chopped clams 1/4 c. grated Parmesan 2 Tbsp. whole dried oregano 2 Tbsp. whole dried basil Optional: Mushrooms, quartered and added with wine and clam juice; chopped green onions, black olives, baby shrimp added at the end. Coarsely chop onions and finely mince garlic. Melt butter with olive oil in a great big heavy skillet. Dump in onions and garlic along with the chilies. Cook over the lowest heat on your stove. You want the onions to become translucent without browning. Once they are translucent, but still hold their shape, dump in the oregano, basil, wine and juice from the clams (not the clams). Turn up the heat a little and simmer until slightly reduced. Meanwhile, cook the spaghetti according to package directions. Drain, but do not rinse. Now, dump drained spaghetti into onion mixture and toss. Add Parmesan. Toss for a few minutes and serve with additional Parmesan. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |