Main Course Recipes : Spaghetti with Clam Sauce

Ingredients :

1 Tbsp. extra-virgin olive oil
1 onion, chopped
3 plum tomatoes, seeded and chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 10-oz. can whole baby clams, drained, juice reserved,
or 8 ounces minced fresh clams, juice reserved
1/3 cup chopped fresh parsley
2 Tbsp. chopped fresh basil
Salt & freshly ground pepper to taste
1 Tbsp. pine nuts
12 ounces spaghetti or linguine

1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam juice; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.

2. Toast pine nuts in a small dry skillet, stirring, over medium heat, until golden, 3 to 4 minutes.

3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and add to the skillet with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.

Tips : Canned baby clams make an especially convenient sauce for pasta, but you can substitute 1/2 lb. fresh minced clams and let them simmer for 3 minutes.