Clams in Maranara Sauce
1/2 onion, minced
4 garlic cloves, minced
2 Tablespoons parsley, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh basil, minced
1 teaspoon hot pepper sauce
1 stick butter
2 large tomatoes, peeled and shopped
1 dozen little neck clams per person, scrubbed clean
Juice of 1/2 lemon
In a large skillet, melt butter; saute onions and garlic. Drain tomatoes and add to the saute pan; turn heat up to high for 2 minutes and then add any liquid. Place clams on top of tomatoes, reduce heat and cover. Cook until clams open. Add lemon juice and minced herbs. Make a nest of angle hair pasta in the center of a warm plate. Arrange clams on the plate and pour sauce over all.