Dinner tonight was a light tasting bowl of spaghetti mixed with a clam and tomato sauce.
Spaghetti & Clams
1 pound spaghetti
1 28-ounce can crushed tomatoes
1 6 1/2-ounce can of clams
2 Tbsp extra virgin olive oil
1 Tbsp dried shallots (or 1 fresh, diced)
1/2 tsp dried diced garlic (or 2 cloves)
1/2 tsp white sugar
1/4 tsp each of dried:
Black pepper to taste
Up to 1 cup grated Parmesan cheese
If using dried shallot and garlic, soak in a little water for 15 minutes.
Bring a large pot of water to a boil. Add in the spaghetti and cook till done. Drain.
Meanwhile, heat the oil in a heavy medium sauce pan over medium heat. Add in the shallots and garlic and stir till just turning golden.
Add in the tomatoes and clams, with juice and the seasonings. Bring to a boil, then lower the heat and simmer till the pasta is done.
In a large bowl toss the pasta and sauce. Add in the cheese (reserve a bit for topping) and toss again. Plate up!
Serves 4 or so.