1 1/2 teaspons minced fresh garlic
2 tablespoons olive oil
1/2 cup dry white wine
2 (14 1/2-ounce) cans petite diced tomatoes, undreained
2 tablespoon chopped fresh or 1 teasponn dried basil
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 (6.5-ounce) cans chopped clams, drained
12 ounces uncooked thin spaghetti
1 (4-ounce) block mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
Toppings: chopped fresh basil, freshly grated Parmesan cheese
Saute garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until thickened.
Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Stir clams into tomato sauce and pour over pasta mixture. Toss to combine. Serve immediately with desired toppings.
Makes 6 servings.
Recycle: olive oil bottle, wine bottle
Compost: garlic skins