One of the most treasured recipes around from the restaurant reviewer of the Seattle Times who published it only three times. He now owns a sauce company to produce the sauce. Watch the red chili pepper; he means one of those little things that comes in a tin, not the ones braided together. Better to use 1/2 tsp dried chili flakes. I’ve changed the recipe a bit, and take the oregano times 1.5, the basil X 2, use 2 cups of sliced mushrooms and use wine to create a sauce of ample quantity; the better so sop up with wedges of focaccia. I also double the parmesan and prefer the dried to fresh cheese. I use 1/2 to 1 can of olives and use fresh basil; if using dried make sure you use extra wine for reconstitution. I am a bit more generous with clams and juice, as I divide the 51 oz containers commonly found in bulk stores into 4 parts, and freeze. This means the clams and juice equal 12.75 oz.