- 1 Tablespoon butter
- One 10-ounce can whole baby clams, juice reserved
- 1 Tablespoon garlic powder
- 1/2 Tablespoon complete seasoning
- 1/2 Tablespoon pepper
- 2 Tablespoons olive oil
- 1 Cup white wine
- 1 Teaspoon salt
- 1 Pound pasta
- Grated Parmesan, for serving
Heat the butter in a medium-sized saucepan over medium heat. Add the clams with the reserved juices, garlic powder, complete seasoning, and pepper, and stir. Next, add the olive oil, white wine, and salt, and stir. Cover and simmer for 5-10 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and toss with the sauce. Serve with grated Parmesan and enjoy!