1. Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right. 2. Fill a large pot with water, and add salt to taste. Bring to a boil. 3. In a medium saucepan, add oil, and heat over medium heat until oil is hot. 4. Drain the canned clams. 5. Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently. 6. While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box. 7. Continue stirring the clam and garlic mixture, being careful to not let the garlic burn. 8. Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat. 9. When pasta is done to "al dente", remove from heat and drain water. 10. Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately. 11. Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not. 12. This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
