Tybee Clam Pasta

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I developed this recipe while we were on vacation on tybee island a few years ago. I was sitting on our dock reading about clams and realized there was a clam bed right off the dock. One hour and one pair of muddy shoes later, we had three dozen beautiful quohogs in a pot simmering. Of course, if you don't have a dock or simply don't like to get muddy, i've adapted the recipe for canned clams. If canned, use 3 6.5 oz cans.

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Steps

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In large pot , sweat onions in small amount of olive oil until translucent.

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Add clam juice and stir.

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If using fresh boiled clams , add 2 / 3 cup of boiling liquid.

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Add all other ingredients and bring to low boil , stirring frequently.

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Cover and turn down to a simmer for 30 minutes , stirring occasionally.

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If thicker consistency desired , remove lid and simmer until thickened.

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In medium pot , boil water and cook angel hair pasta until al dente.

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Drain.

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Serve sauce over cooked angel hair pasta.

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Ingredients

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hard-shelled clams, collard greens, onion, dry red wine, light balsamic vinaigrette salad dressing, garlic powder, spaghetti sauce, salt and pepper, angel hair pasta