Ingredients

• 3 slices bacon
• 2 cups Basic Tomato Sauce (see following recipe)
• ½ pound chopped clams
• ¼ cup chopped Kalamata olives
• 20 Manila clams or other small clams for both taste and garnish
• 2 tablespoon chopped parsley
• 2 ounces grated parmesan cheese
• 8 ounces of fettuccine or linguini prepared according to directions

Directions

Fry bacon until crispy in a 3-quart pot. Pour off excess fat, keeping 1 tablespoon. Leave the bacon in the pot and add 2 cups Basic Tomato Sauce, chopped clams, and olives. Simmer for 10 minutes. Add the Manila clams and simmer until opened. Discard any clams that do not open.

Serve over fettuccine or linguini pasta, dividing the clams over four plates. Garnish with parmesan cheese and parsley.

Basic Tomato Sauce

Ingredients

• 1/4 cup olive oil
• 1 cup finely diced onion
• 2 cloves minced garlic
• 1 6 oz can of tomato paste
• 1 15oz can of tomato sauce
• 1 15oz can diced tomatoes
• 1 cup white or red wine
• ½ teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon finely chopped oregano leaves
• 1 tablespoon finely chopped basil leaves
• 1 bay leaf

Directions

In a heated 3-quart pot add olive oil and onion, sauté for 3-5 minutes. Add garlic and tomato paste and sauté for an additional 3-5 minutes. Add tomato sauce, diced tomatoes and wine; bring to a boil. Turn heat down to a simmer and add remaining ingredients. Cover and simmer for at least 20 minutes and up to 3 hours. Check to make sure liquid bubbles. You may need to add water if too thick. Stir every 10-15 minutes. Taste and adjust for salt and pepper.