Review of last recipe - A great caesar recipe to have on hand!

TODAY'S RECIPE - SPAGHETTI WITH WHITE CLAM SAUCE
Don't know why I've never made this in my entire life ... maybe because it needs alot of garlic and I tend to shy away from what will make people shy away from me.

4 dozen cherrystone clams
1/2 cup butter
1 cup chopped onions
4-5 cloves garlic, minced
1/2 cup chopped parsley
salt and freshly ground pepper
1 tsp dried basil leaves
1 lb spaghetti

Wash clams thoroughly. Place clams in large pot with small amount of water (but at least 3 cups as you need this for the sauce). Cook covered just until the clams open. Remove clams. Strain the broth and reserve 3 cups. Remove clams from the shells and chop.

In a medium saucepan, melt butter. Saute onion, garlic and parsley until onion is almost tender. Add clams, reserved broth, 1 tsp salt, basil and pepper. Boil for 1 minute.

Meanwhile, add 2 tbsp salt to 4-6 quarts of rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until al dente.

Drain spaghetti in a collander and toss into the sauce. Serve.

Serves 4-6