Spaghetti With Clams

Being that my husband is still on some kind of soft diet, I have been preparing easy to chew dishes lately. Last night, I made this pasta dish. I had to cut corners though, as I didn’t want to go through the trouble of cleaning up clams, so I opted to use canned whole baby clams. Lazy me, right?

Ingredients:
1/2 cup extra virgin olive oil
4 cloves garlic, sliced
2 cups canned tomatoes, drained and coarsely chopped
sea salt and black pepper
1 can canned baby clams ( or 1 pound Manila clams scrubbed)
1/2 cup white wine
1 pound spaghetti
1 bunch Italian parsley, finely chopped

Directions:
Bring 6 quarts of water to a boil and add 2 tbsp. salt.

In a saute pan or wok, heat the olive oil over medium high heat
Add garlic and cook for 2 minutes
Add tomatoes
Raise the heat and cook until the tomatoes give off their juices approximately 10 minutes
Add wine
Season with salt and pepper and add clams
Cook, stirring and tossing, about 10 minutes ( if you are using fresh clams check that all of them have opened, discard any unopened clams)

Meanwhile, cook the pasta in the boiling water until tender
Drain and add to the pan/wok with the sauce
Cook over high heat for 2 minutes
Add parsley
Season with salt and pepper