½cupdry white wine (for alcohol-free cooking substitute with fish stock or clam juice)
2Tablespoonsunsalted butter
1poundspaghettior your favorite type of pasta
Freshly grated Parmesan cheesefor garnish
Instructions
In a medium skillet, heat oil over medium-low heat. Add garlic and onion and sauté until translucent, but not browned. Add clams with the liquid, wine, parsley, and oregano. Bring to a boil and simmer until liquids are reduced, about 10 minutes.
Meanwhile, cook pasta according to package directions for al dente. Drain, reserving some of the cooking water. Add the pasta to the sauce. Add the butter and toss well, then cook about one minute, adding some of the reserved water if needed to loosen the mixture.
If desired, add a little more fresh parsley for color. Serve, offering the Parmesan cheese separately.
Notes
**The broth in canned clams is naturally high in sodium so I don't add salt. Taste first and add only if needed.