Capellini With Spicy Red Clam Sauce
|Olive oil||2 Teaspoon|
|Garlic||4 Clove (20 gm), sliced|
|Canned chopped clams||13 Ounce, drained, liquid reserved (2 Cans, 6 1/2 Ounce Each)|
|Canned diced tomatoes||28 Ounce (1 Can)|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Red pepper||1⁄4 Teaspoon, crushed|
|Chopped parsley||1 Tablespoon|
1. Cook the capellini according to package directions, omitting the salt if desired; drain.
2. Meanwhile, in a large skillet, heat the oil over high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the clams with 1/2 cup of their liquid and the tomatoes, oregano, thyme, and crushed red pepper; bring to a boil. Cook, stirring occasionally, until the flavors blend and the sauce thickens, about 7 minutes.
3. Add the cooked pasta and toss to coat. Remove from the heat and stir in the parsley.