Red Clam Sauce For Dino (Dean Martin)

By amaliana

Ingredients

• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon oregano
• 4 leaves of fresh basil, chopped
• 1 teaspoon chopped fresh parsley
• 1/4 teaspoon thyme
• pepper to taste
• 2-28-oz. cans ready-cut, peeled tomatoes
• 1 8-oz. bottle clam juice
• 1/2 cup dry white wine
• 5-6 6 oz. cans chopped clams
• 1 1/2 pounds pasta
• grated cheese

Details

Servings 6

Preparation

Step 1

In a saucepan, gently heat the oil and saute the garlic until golden brown. Add the oregano, basil, parsley, thyme, pepper, tomatoes, clam juice, and white wine. Bring to a boil and then reduce heat and simmer gently, uncovered, for 1 hour.
Ten minutes before serving, add the clams and heat gently until ready. In the meantime, cook the pasta al dente. I find it best to take half of the sauce(the most liquid part) and mix with the hot pasta, tossing gently, and then making individual servings. Now, ladle generous heapings of the dense, clam-filled sauce on the individual servings. Perfect ! Oh, and of course, grated cheese is okay!

Note:
If you can find some, and feel like splurging, substitute fresh clams for the canned, cooking them in the sauce just until they open. Allow 6-10 clams per person.