Salsa di Vongoli/Italian Clam Sauce


  • 1/2 cup virgin olive oil
  • 1/4 cup finely chopped parsley
  • 2 large garlic cloves, chopped finely
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 7 1/2- oz. cans minced clams and juice

    Brown garlic lightly in olive oil over low fire. Add remaining ingredients over a high fire while stirring constantly. Bring to a boil and serve over spaghetti in a bowl.

    SERVES: 3-4


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