|Olive oil/Null||45 Milliliter (3 Tablespoon)|
|Garlic/Null||2 Clove (10 gm), crushed (Null)|
|Finely chopped capers/Null||75 Milliliter (1 Tablespoon)|
|Onion/Null||1 Small, chopped (Null)|
|Canned tomatoes/Null||1 Pound, drained (450 Gram)|
|Dried basil/Null||1⁄2 Teaspoon (2.5 Milliliter)|
|Spaghetti/Null||1 Pound (450 Gram)|
|Canned minced clams/Null||15 Ounce, drained (425 Gram)|
|Chopped parsley/Null||15 Milliliter (1 Tablespoon)|
|Lemon wedges/Null||3 (To Serve)|
1. Heat the oil in a saucepan and fry the garlic, capers and onion until the onion is softened. Stir in the tomatoes, basil and seasoning to taste, cover and simmer gently for 30 minutes.
2. About 10 minutes before the sauce is ready, cook the spaghetti in boiling water until it is al dente.
3. Add the clams and parsley to the tomato sauce and heat through gently, stirring well.
4. Drain the spaghetti and tip it into a warmed serving bowl. Pour over the clam sauce and garnish with lemon wedges.