4 cloves of garlic, minced
1/4 Cup butter
1/4 Cup olive oil
1/4 Cup chopped fresh parsley
3 Tablespoon freshly grated parmesan
1 Tablespoon whole dried oregano
1 Tablespoon finely chopped green pepper
Pinch of red pepper
2 (6 1/2 Oz.) cans chopped, un-drained clams
1 ( 8 Oz) Can tomato sauce
1 (7 Oz.) Pkg. Vermicelli or thin spaghetti, cooked & drained
Sauté garlic in butter and oil 1 min. Reduce heat to low add next 5 ingredients and heat until bubbly. Stir in clams and tomatoes sauce. Cover and simmer 1 hour, stirring occasionally. Pour clam sauce over hot pasta. Toss well. Yield 6 servings.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!