Clam Sauce

Neither of us are big fans of pasta, so I don't make it that often. But I was in the mood for a clam sauce, and pasta is a must for that. My clam sauce was purely improvised, I threw in things and hoped it would come out ok. It did. Here's how it goes:


Clam Sauce

1 can clams in clam juice, drained, but reserve the juice
Garlic, chopped
1 small onion, finely diced
1 small tomato, diced
EV olive oil
Italian spice blend (or just basil and oregano)
Salt & pepper

Sautè garlic in a generous amount of evoo.
Add in the onions, and saute till translucent. Do not brown.
Add the tomatoes and the drained clams.
Warm the clams through and add half of the reserved juice.
Simmer while the sauce thickens slightly.
Add the spices.
Add the rest of the juice and a splash of evoo. If necessary a bit of pasta water can help thin the sauce.
Mix in your pasta of choice.

Bon Appetito!