Pasta with Clams and Tomatoes

Although fresh ingredients are always preferred, this recipe calls for mostly canned items. Keep them on hand, and you'll always have the fixings for a quick and satisfying dinner.

coarse sea salt
¼ cup extra-virgin olive oil
4 cloves garlic, minced
½ tsp. dried oregano
1½ tsp. red-pepper flakes, crushed
1 (14 oz) can whole plum tomatoes, chopped,
½ cup lemon juice, freshly squeezed
2 (6½ oz) cans clams, drained, chopped
1 cup clam juice
1 Tbsp. capers, salt-packed, rinsed and drained
¾ lb bucatini (perciatelli) or other long pasta
coarse sea salt, for sprinkling

While bringing a large pot of salted water to a boil.

In a large skillet, heat oil with garlic, oregano, and red-pepper flakes over medium-high heat. Cook until fragrant and garlic is golden, about 2 minutes.

Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.

When water boils, add pasta to boiling water, and cook until almost 'al dente', about 7-8 minutes (do not drain water). Transfer pasta to skillet using a strainer. Gradually stir in 1 cup pasta water, about ½ cup at a time, and cook over low heat, tossing, until pasta has absorbed some sauce and is well coated, 2-3 minutes.

Divide among 4 bowls. Drizzle with oil, and sprinkle with coarse sea salt.

Makes 4 servings.