Landon made this spaghetti with clam sauce at the same time as the carbonara on Mother's Day. So much action was going on that I missed shooting a lot of the steps. I'm a little sketchy on the instructions too, but this is the best that I could do.
Drain 4 cans of chopped clams. Save liquid.
Saute clams and minced garlic in some butter or oil.
Add about 1/2 cup of white wine and reduce. Add reserved clam juice and reduce.
Add this much of whole milk. Sorry I don't know exactly . . . maybe 2 or 3 cups?
Add a tablespoon . . .
Throw in your noodles.
Top with parsley. Let me know if you have any questions. I'll ask Landon.
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