Spaghetti with White Clam Sauce

Sunset, November 2002

This was pretty good. The juice from the canned clams came to about 2 cups. That, with the bottled juice and the chicken broth (we used that instead of the wine) looked like a LOT of juice. So, I just used 1 cup of the juice from the canned clams.

Don’t reduce it to 1 cup. Reduce it to 2 or 1 1/2 cups because once the clams go in, they soak up some juice and you have hardly any left to go on the pasta. I wouldn’t recommend it for leftovers.

Knife

Cutting board

Measuring cups and spoons

Small strainer

Large nonstick skillet

Sauce pan for pasta