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Hot and Smoky Red Clam Spaghetti

Source of Recipe


Adapted from "Monday to Friday Pasta"






List of Ingredients



• 2 Tbsp olive oil
  
• 1 cup finely chopped onion
  
• 1 to 2 medium cloves garlic, peeled and minced
  
• 1/4 tsp crushed red pepper flakes
  
• 1/2 tsp dried basil
  
• 1 (28-ounce) jar tomato-basil sauce
  
• 2 (3-3/4-ounce) cans smoked clams, drained
  
• 3/4 lb. spaghetti
  
• 1/3 cup pasta cooking water
  
• Freshly ground black pepper to taste
  
• 1/4 cup finely chopped parsley
  
• 3 Tbsp grated Parmesan cheese
  






Instructions



1. Bring a large pot of water to boil for the spaghetti. In a large skillet, heat the olive oil over medium heat. When hot, add the onion and garlic; saute 5 minutes. (Add a tablespoon of water if too dry.) Add red pepper flakes and basil; saute 1 minute.
   
   
2. Stir in the tomato sauce and simmer 5 minutes. Stir in the drained smoked clams and hold the sauce on low heat.
   
   
3. When the pot of water comes to a boil, add the spaghetti and time according to package directions. Remove 1/3 cup pasta cooking water and add to the sauce. Drain the pasta and put back into the hot pan. Toss with the sauce, several grindings black pepper, parsley and Parmesan. Serve immediately.
   
   Makes 4 servings.