Ingredients
- 2 TBSP Olive oil and/or a pat of butter
- 1 cup chopped scallions
- 1/2 TBSP Parsley
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 2-4 cloves of garlic
- 1 peeled and cored tomato
- Salt & Pepper
- 2-3 7 oz cans clams, chopped or whole or a combination of each
- 16 oz spaghetti
- Parmesan or pecorino to taste
Instructions
Heat butter and olive on a deeper skillet. Optional; reserve a little for the pasta. Add chopped scallions and sauté briefly. Add herbs, garlic, tomato, salt & pepper, and juice from clams. Simmer briefly. Add canned clams and keep warm.
Boil spaghetti al dente, drain. Add reserved olive oil and butter or just drizzle with a little olive oil. Add a nice amount of grated parm or pecorino and toss. Add half the clam sauce and top again. Serve spaghetti on plate topping with remaining clam sauce.