Description Edit

I understand that it is not chic to use grated Parmesan or Romano cheese with a seafood sauce, but we love Romano on this.

Ingredients Edit

Directions Edit

  1. Drain juice into small saucepan, and set clams aside.
  2. Add garlic and seasonings to clam juice, bring to a simmer, and let cook while the pasta cooks.
  3. Drain pasta and return to pot in which it was cooked.
  4. Remove juices from heat, add clams, and pour over cooked pasta.
  5. Toss well and let stand a few minutes so juices can permeate the pasta well before you serve it.

Notes Edit

  1. these canned clams must not be cooked — they turn into rocks if you do.

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