Page 240 of the June 2007 Cooking Light, it originally called for peas, but I omitted those out of personal preference. I also probably doubled or tripled the garlic, doubled the red pepper, and used probably close to a full cup of reserved clam juice. Also the original called for fresh pasta, but I just used a 16 oz package of dried.
Very quick and easy to make, and flavorful. It’s good to leave it standing on low for a few minutes to get the sauce all absorbed though. No thickening is necessary.
