Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
3 tablespoons olive oil
4 cloves garlic, minced (1 tablespoon)
1 teaspoon salt*
1 teaspoon dried oregano or 1 tablespoon fresh chopped
1 teaspoon dried basil or 1 tablespoon fresh chopped
2-6.5 oz canned clams with broth
1 cup fresh grated Parmesan cheese
1/2 cup Italian flat leaf parsley, minced
*Optional: 1-3 flat anchovy fillets and 1/4 teaspoon crushed red pepper. If using anchovies, reduce salt to 1/2 teaspoon.

Directions

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.