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Pasta with Lemon,
Basil and Clams
The lemon in this recipe is mild, making it a
nice backdrop for the basil and clams. Consider serving this dish
with some lightly toasted sourdough bread and butter.
8
ounces of pasta such as linguine, spaghetti,
or
fettuccine
2 tablespoons butter
1/4 cup olive oil
1/4 cup bottled lemon juice
1 teaspoon dried basil |
1/2 teaspoon garlic
powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
Two 6-ounce cans chopped clams,
not drained |
Put water on to boil for pasta and cook according
to package directions.
Meanwhile, melt butter in a medium saucepan. Add oil, lemon juice,
basil, garlic powder, salt, onion powder, and oregano. Stir until
blended and heated. If noodles are not ready, simply cover and let
simmer on very low heat. Just before serving, add both cans of clams
with their juice to the lemon-basil mixture, and continue to heat
just to bring up the temperature again. Drain pasta, then pour lemon-basil
mixture onto it and toss to coat. Serve at once.
Serves 4
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