One Pot Pasta With Clam Sauce - cooking recipe

Ingredients

3 garlic cloves
2 tablespoons olive oil
1/2 teaspoon red pepper
1/2 teaspoon black pepper
2 (1 lb) bags of frozen clams
2 (14 ounce) cans diced tomatoes
2 (12 ounce) cans artichoke hearts
1 (1 lb) bag pasta
1/2 lb romano cheese

Preparation

Boil Pasta, drain and set aside.
In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
Once mixture is steaming nicely, then add the clams, including juice.
Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta.
Heat until everything is nicely heated through.
Put entire mixture into a large serving bowl and bring to the table to serve family style.
Sprinkle the shredded cheese over the individual bowls and enjoy!
Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.