Spaghetti with Ripe Olive Clam Sauce Recipe

Spaghetti with Ripe Olive Clam Sauce Recipe

3/4 cup of canned ripe olives (pitted)
1/2 tsp. Worcestershire sauce
2 tbsps. Flour
2 dashes Tabasco sauce
1 (8 oz.) can of clams, chopped or minced
2 tsps. Lemon juice
Milk
2 tbsps. Butter
1 tsp. onion powder
1/2 tsp. salt
1 tbsp. parsley, minced

Olives should be drained and sliced. Drain the clams as well. Add milk into the clam’s liquid enough to make about 1 1/4 cups.

Inside a 1-qt. saucepan on low flame, melt the butter and add in salt, onion powder & flour to it and take out of the heat.

Slowly stir in milk and clam mixture until it smoothens. Continue to cook on moderately low flame and stir it often until the sauce boils and thickens.

To the thickening sauce, add in clams, parsley, olives, Tabasco, lemon juice and Worcestershire and make sure to thoroughly heat it.

This recipe makes around 1 3/4 cups of sauce just enough to coat about half a pound of cooked spaghetti.

Serves 4