Source:

Sandra Phipps "Better Homes and Gardens New Cookbook"

Serves/Makes:4

Ingredients

• 3 cloves garlic, minced
• 1 tbsp (15 ml) olive oil or cooking oil
• 1/4 tsp (1 ml) coarsely ground black pepper
• 1/8 to 1/4 tsp (1 ml) crused red pepper
• 1 10 ounce can whole baby clams
• 2 14 1/2 ounce can whole Italian-style tomatoes, cut up
• 2 tbsp (30 ml) fresh snipped parsley
• 5-1/2 tsp (25 ml) fresh basil or 1/2 tsp (2 ml) dried basil, crushed
• 1/2 tsp (2 ml) anchovy paste(optional)
• 3 cups (700 ml) dried mostaccioli or cavatelli

Preparation

• For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds.
• Add black pepper and red pepper. Cook and stir for 30 seconds more.
• Remove from heat.
• Drain clams, reserving juice. Set clams aside.
• Add reserved clam juice and undrained tomatoes to skillet.
• Stir in parsley, basil, and, if desired, anchovy paste.
• Bring to boiling; reduce heat.
• Simmer uncovered, for 30 to 35 minutes or to desired consistency.
• Stir in clams; heat through.
• Cook mostaccioli or cavatelli about 14 minutes or till tender but still firm.
• Drain well. Serve sauce over pasta.
• Prep: 5 minutes Cook: 35 minutes

Comments

This is a low-fat dish.