Rigatoni with Red Clam Sauce
In a large pot, cook rigatoni 2 minutes less than package directions, about 10 minutes. Drain, reserving 1 cup of the cooking water.Advertisement
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.