Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
3 tablespoons and 2 teaspoons olive oil
1 medium onion, diced
4 cloves garlic, minced
2-3 anchovy fillets or 1 teaspoon salt
Pinch of crushed red pepper
2-6.5 oz cans clams with broth
1-14.5 oz can diced tomatoes (Italian or Roasted Garlic flavored)
1 teaspoon dried oregano, or 1 tablespoon fresh minced
1 teaspoon dried basil, or 1 tablespoon fresh minced
Fresh cracked pepper
1/2 cup fresh grated Parmesan cheese
1/2 cup Italian flat leaf parsley, minced

Directions

1.	Bring a large pot of salted water to a boil.
2.	In a large skillet heat 3 tablespoons of the oil over a medium high heat. Add onions and cook until they begin to caramelize (brown). Add garlic, anchovies and red pepper, crushing anchovies with back of spoon. Sauté until garlic is soft (golden colored) and anchovies are dissolved.
3.	Add clam broth from cans, reserving clams for later. Boil 3 minutes.
4.	Add tomatoes, oregano, and basil to broth, (if using fresh herbs, wait to add with clams). Add cracked pepper to taste. Mix well and simmer for 2-3 minutes. Add clams and cook only until clams are heated through.
5.	While broth is simmering, add Notta Pasta to boiling water stirring well. Cook pasta according to directions on box.
6.	Just before draining pasta, scoop out 1/2 cup of pasta water and set aside. Drain pasta and toss with remaining 2 teaspoons of oil.
7.	Add pasta to sauce along with Parmesan and parsley. Toss well to combine, adding some or all of the reserved pasta water if a thinner sauce is desired. Serve immediately.