Raw clams and red clam sauce*

We ate the raw ones as we made the sauce.

Red clam sauce
(serves 3-4)

2 t. vegetable oil
1 onion, chopped
10-15 cloves garlic, minced or pressed
1-2 t. crushed red pepper, or to taste
½ cup red wine
½ cup clam juice
1 28-ounce can crushed tomatoes
¼ c. dried oregano
2 ½ c. chopped clams
½ cup chopped parsley

1. In a saucepan big enough to hold all the ingredients, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until they’re completely wilted and beginning to brown, about ten minutes. Add the garlic and red pepper and continue to cook another couple of minutes.

2. Add the red wine and cook until it has cooked down to the point where there is very little liquid in the pan. Add the clam juice, tomatoes, and oregano and simmer until the mixture has a saucy consistency. This could take as long as half an hour, depending on how you like it.

3. Add the clams and parsley and cook just until everything is heated through. This makes enough sauce for about 3/4 lb. of pasta, or a whole pound if you don’t like it heavily sauced.