Marie's Spaghetti With Red Clam Sauce

I used Barilla's whole wheat thin spaghetti for this recipe and it is wonderful! Very light and very tasty. You can also substitute linguine or regular thin spaghetti.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 1  small onion, diced
• 2  garlic cloves, chopped
• 2  tablespoons olive oil
• 1 (15 ounce) can fire-roasted tomatoes
• 1 (8 ounce) can tomato sauce
• 6 -8  fresh basil leaves
•  salt and pepper
• 1  pinch red pepper flakes
• 3 (6 ounce) cans  chopped clams
• 12  ounces  thin spaghetti or 12  ounces linguine

Directions

1. Saute onion and garlic lightly in olive oil over medium heat, being careful not to brown.
2. Add tomatoes, sauce and basil to blender and blend until fairly smooth.
3. Add mixture back to saute pan and add salt and pepper and red pepper flakes to taste. (Tomatoes have sodium, so be careful with how much you add.).
4. Drain one can of clams and add liquid only to sauce.
5. Stir and bring to boil, lower heat and simmer sauce for about 20 minutes.
6. Drain other 2 cans clams and reserve liquid.
7. Cook pasta and about 5 minutes before it is done, add clams to sauce.
8. If sauce is too thick add a little more of the reserved clam liquid.
9. Add cooked pasta to sauce and stir for a few minutes, then serve.