SUNSHINE AND WARMER -Spaghetti & clam sauce

TODAY THE WATER IS STILL COOL BUT AT LEAST THE AIR IS WARMING UP TO THE LOW 80"s and there is a lot of sunshine and little breeze

Spaghetti with Clam Sauce

　

Serves 4 in wide bowls

Spaghetti – 1 lb

Baby clams – 2 cans – 10 oz each

Olive oil 2 TBL

Butter – 1 TBL

Vegetable broth – ½ cup

Dry vermouth – ½ cup

Anchovies - 3 or 4

Parsley – fresh flat leaf, stemmed – 1 bunch, chopped

Garlic – 4 or 5 cloves – diced

Chili stuff chili mix – 1 tsp

Parmesan cheese – grated

Cook spaghetti in large pot of salted boiling water until al-dente, about 10 minutes

Use a large deep pan heated to medium.

Add olive oil butter and anchovies. Mix the anchovies around until they start to disintegrate. These should take care of all your salt needs

Add garlic and stir as it cooks until it turns golden but not brown.

Add the vegetable broth.Add the clams weith their juice in the cans

Stir in the Chili Mix

Add the Vermouth and stir and cook uncovered for about 5 minutes

Slip the spaghetti into 4 wide bowls. Ladle the clam sauce over the pasta.

Sprinkle tops with chopped parsley and freshly grated parmesan