• In a large pot, cook rigatoni 2 minutes less than package directions, about 10 minutes. Drain, reserving 1 cup of the cooking water.

  • Drain clams, reserving 1/2 cup of the juice.

  • In the same pot that pasta was cooked in, heat olive oil over medium-high heat; add garlic and cook for 1 minute until lightly browned. Stir in reserved clam juice, tomatoes, cherry peppers, salt, sugar and pepper; simmer for 4 minutes. Add clams and simmer for 2 minutes. Stir in cooked pasta and cook for 1 minute or until pasta is tender, adding some of the reserved cooking water if needed.

  • Stir in parsley and lemon juice. Serve with lemon wedges.


For a less spicy sauce, use only 2 cherry peppers and remove the seeds.

Nutrition Facts

440 calories; 7 g total fat; 36 mg cholesterol; 923 mg sodium. 69 g carbohydrates; 26 g protein;