4 servings
20 minutes
1. | Bring a large pot of salted water to a boil. |
2. | In a large skillet heat oil over a medium high heat. Add garlic and salt (anchovies and red pepper*). Sauté gently until garlic is soft (not browned). |
3. | Add clam broth from cans (reserving clams for later). Boil 3-4 minutes to reduce slightly. |
4. | Add oregano, basil and clams to broth. Mix well and simmer. |
5. | While broth is simmering, add Notta Pasta to boiling water stirring well. Cook until firm but tender (3 to 5 minutes). |
6. | Drain Notta Pasta reserving 1/2 cup of water. |
7. | Add Notta Pasta to skillet. Sprinkle with Parmesan cheese and parsley. Toss well. If a thinner sauce is desired add some, or all, of the reserved water. |
*For an authentic Italian flavor dissolve anchovies into the oil by crushing them with the back of a spoon. Add crushed red pepper at the same time.