member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Cappellini With Double Clam Sauce


    Source of Recipe


    Internet

    List of Ingredients




    6 ounces cappellini, broken in thirds (extra, extra thin spaghetti)
    1 (10 ounce) can baby clams
    1 (10 1/2 ounce) can white clam sauce
    1 (8 ounce) bottle clam juice
    3/4 cup very hot water
    1 tablespoon vegetable oil
    1 medium ripe tomato, cut in chunks
    1/2 cup sliced green onions

    Recipe



    Put pasta in a 10 inch skillet.
    Drain juices from cans of clams and clam sauce into skillet.
    Add bottled clam juice, 1/2 cup hot water and the oil.
    Cover and bring to boil over high heat.
    Boil 3 minutes stirring often with fork to separate strands of pasta.
    Add whole clams, drained clam-sauce mixture and remaining ingredients.
    Reduce heat, cover and simmer 3 minutes until heated through and pasta is tender.
    Stir in 1/4 cup hot water; serve immediately.
    Add crusty bread and a green salad and you've got a tasty meal.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |