Kevin made it, and it was delicious. Saute a big onion and five or six cloves of garlic with two teaspoons (more or less, depending on your taste) of crushed red pepper. Cook it down, and then add about a teaspoon of oregano or Italian seasoning and half a cup or so of red wine. Let the wine simmer until the liquid is gone.

Add about a cup of clam juice (if you’re using canned clams, include the liquid from those in the cup, but don’t obsess about how much the total is — use the amount that tastes right) and one 28-ounce can of crushed tomatoes, and simmer until it’s the consistency you like. Add two to three cups of chopped clams, and cook just until they’re heated. We served it over whole wheat pasta.

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