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It’s not really famous, but I love it and I grew up with it. I would eat it for breakfast when I was a kid. It has always been my favorite meal. I consider it better than any spaghetti clam sauce I’ve ever gotten at a restaurant. Now I’ve doubled the ingredient list, because when I make it, I’m making it for the week. It’s a meal prep recipe for me. You can cut this in half if you don’t want to do as much.

I know a lot of people like to keep family recipes a secret, but I don’t want this recipe to just sit in my note app on my phone. I want it out in the world and for as many people to enjoy it as possible. I hope you like it. 

Ingredients:

• 3 Tbs butter
• 3 Tbs olive oil
• 1 1/2 Tbs minced garlic
• 1 cup of minced parsley
• 3 Tbs flour
• 2 can of spaghetti and white clam sauce
• 3 cans of whole baby clams
• White wine – about 3/4 cup, to taste
• 16 oz dry vermicelli (I used thin spaghetti)

Instructions:

Melt butter with olive oil and garlic.

Stir in flour.

Add 2 spaghetti and clam sauce cans

Add liquid from 1 can of clams. 

Add dry white wine to taste- 3/4 cup

Stir in parsley. Let thicken. 

Add all of the clams.

Cook pasta and drain.

Place pasta on platter.

Top with sauce.

Sprinkle with parmesan cheese.

That’s it! Soooooo good.