1. Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine). 2. In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally. 3. Add the clams and cook just long enough to heat through, a minute or so. 4. Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired. 5. Mangia! ---------------------------------------------------------------------------
Nutrition
Ingredients
