Spaghetti with Clam Sauce
4 Tbsp. Mazola oil
1/2 small onion
6 1/2 oz. can minced clams
1/4 tsp. chopped garlic
1 small bay leaf
salt and pepper to taste
1/2 c. water
1/2 c. white wine
1/2 lb. thin spaghetti
Saute onion in oil until soft. Add garlic, bay leaf, salt, pepper
and water. Drain clam juice and add to pan; save clams to add later.
(If you add clams too soon, they will be
tough.) Simmer over low heat while you cook spaghetti and drain. In
the last 2 minutes, add clams and white wine.
Remove bay leaf and pour sauce over spaghetti. Top with grated