clam pasta sauce Alex
put in olive oil to cover botom of pan. heat medium. add a really heaping teaspoon of garlic, sautee until golden. add lots of crushed red pepper. simmer a little more. add a can of baby clams w/juice. simmer until liquid is evaporated & mixture is very thick, almost dry.
add white wine generously & saute a bit more, till bubbling, while quartering a carton of cherry tomatoes.
add tomoatoes & salt. start boiling water for 3/4 lb thick spaghetti.
when pasta is ready & sauce is thick, mix together with a heaping handful of cut-up parsley and 4 cloves of minced fresh garlic.
source: Alex Cerri (embellishment added)