Spaghetti and clam sauce

Ingredients:

1/4 cup extra-virgin olive oil

6 cloves garlic, thinly sliced

3 cans (6.5 oz.) clams in clam juice

11/2 tbsp. butter

Dash of cayenne

1 tbsp. dried oregano

1 tbsp. dried parsley

3/4 cup white wine

2/3 cup water

1 tsp. chicken bouillon

1 lb. spaghetti or linguine

1 tbsp. grated Parmesan

1 tbsp. cornstarch (stir in 2 tsp. water immediately before using)

Freshly ground black pepper

Instructions:

In a medium pot or Dutch oven, heat the oil over medium heat. Add the garlic and cook for 3-5 minutes, until soft.

Add the clams (with their juice), butter, cayenne, oregano, parsley, white wine, water, and bouillon. Simmer for 30 minutes, stirring occasionally.

While the sauce is cooking, prepare the pasta according to package directions.

When the sauce is done, turn off the heat and stir in the Parmesan and cornstarch-water mixture.

Add a few large spoonfuls of sauce to the drained pasta. Then ladle more sauce over each serving. Top with freshly ground black pepper.

Serves 2-4

Recipe Source: “Nourishing Your Whole Self: A Cookbook With Feelings,” by Marci Izard