1/2 cup extra virgin olive oil
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 pounds littleneck clams
1 cup dry white wine
3 cups tomato sauce, recipe follows
1/4 cup chopped parsley
Salt
Freshly ground black pepper
2 tablespoons chopped oregano or basil
1 1/2 pounds linguine, cooked to al dente
Parmigiano-Reggiano cheese, to taste
1 loaf crusty bread

Cooking Recipe:

In a hot saute pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed (be careful crushing it) red pepper and clams and saute for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta (healthy carbs) to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.

TOMATO SAUCE:
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons finely chopped garlic
2 teaspoons salt
1/2 teaspoon white pepper
2 1/2 cups chopped, peeled tomatoes with juice
1/4 cup chopped fresh basil
1/2 cup chiecken stock
Black pepper
Pinch sugar

Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.