1 Tbsp Oil Olive
2 Tbsp Butter
3 Garlic Cloves, Minced
1/4 Small Onion, Diced
28 oz (794 g) Whole Tomatoes in Juice
2 6.5 oz (184 g) Cans of Clams, Divided
1/8 Tsp Oregano, Rosemary, and Thyme
1/4 Tsp Parsley and Basil
Dash of Red Pepper Flakes (Optional)
Salt and pepper to taste
16 oz (454 g) Pasta, Cooked
Place olive oil and butter in a medium sauce pan over medium low heat. Add garlic, onions, salt, and pepper and saute just until garlic starts to brown.
|I love the smell of cooking onions and garlic|
Add the squished whole tomatoes and juice. Also add the juice from two cans of clams. Raise the heat to medium and add the dried spices and pepper flakes. Add salt and pepper to taste. Simmer about 10 minutes.
|Everything is in there except the clams|
|Just cooking the clams until they are done|
Serve over pasta.
The bottom line: will I make it again? Yes, I can't wait until summer tomatoes are available and I will be make this with fresh tomatoes and freshly cut herbs.....