|Prep Time||20 minutes|
|Cook Time||20 minutes|
|Total Time||40 minutes|
Served with a simple green salad and a baguette, this pasta makes for a quick and tasty weeknight dinner.
|¼||cup extra-virgin olive oil|
|4||garlic cloves, minced|
|~||Big pinch of dried red pepper flakes|
|2||cups whole Italian canned tomatoes, chopped (juice reserved for another use); when in season substitute 1 pt. cherry tomatoes, cut in half|
|¾||cup dry white wine|
|1 to 1½||lb. littleneck clams, scrubbed|
|3||Tbsp. unsalted butter|
|~||Handful of fresh basil leaves, chopped|
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