I've posted another clams and red sauce recipe before, but this time I made it differently and I definitely liked this version better, so I thought I'd share. The one I made today was really spicy, so if you're intolerant to chile peppers, DEFINITELY use less. This is also a pantry meal, as I have been avoiding the market lately and so it's comprised of stuff I generally keep in the pantry. Hope you enjoy!
1 tablespoon olive oil
1/4 onion, sliced
1 clove garlic, roughly chopped
2 tablespoons lemon juice, divided
1 15-ounce can diced tomatoes, with juices
1 8-ounce can tomato sauce
1 can minced clams, juice and clams
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon dried parsley
Put oil, salt, pepper and onion in a 2-quart saucepan and turn the heat to medium. Cook ten minutes. Add garlic and 1 tablespoon lemon juice and cook another 5 minutes. Add diced tomatoes, tomato sauce, the juice from your can of clams, parsley, remaining 1 tablespoon lemon juice and red pepper flakes and simmer for 30 minutes, stirring periodically (every 5-10 minutes). Add clams and stir, cook 3-4 minutes (it should be pink bordering on red, with kind of a milky appearance. Serve over pasta. Serves 2-4.
Laziness has precluded me from taking a picture, but if Ross takes one later I'll edit the post with it.