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Spaghetti & Clam Sauce

Number of Servings:  Varies


1-1 1/2 cup clams -grind about 6 big razor clams (reserve the liquid)
1 cup dry white wine, very dry sherry or vermouth.
1 cup chopped onions
1-2 cloves garlic
1/4 cup butter and 1/4 cup. olive oil
1-2 teaspoon oregano
1-2 teaspoon basil
3 tablespoon Romano or Parmesan cheese (grated)
Salt and pepper to taste
2 tablespoons parsley if you use dried - 1 cup if you use fresh-chopped
1 package spaghetti noodles cooked


Saute onion and garlic (crushed) in butter and oil combined until almost tender. Add spices. Combine wine and clam juice and add it at this point - simmer to reduce some liquid then pour in the clams, parsley and cheese. Simmer for a few minutes to warm up clams. Add salt and pepper. Pour the whole pan of sauce on your cooked spaghetti. Sprinkle on more cheese as desired.

Contributor:  Washington Department of Fish and Wildlife