1 lb clams 1 lb whole wheat pasta 1 can (28 oz) diced tomatoes 2 crushed garlic 1/2 tsp crushed red pepper 2 tbsp olive oil 1/2 onion, chopped 1 thinly sliced small fennel bulb
Sauté the onions, fennel and pepper flakes in the olive oil for about 5 minutes, add the (defrosted) chopped clams and garlic, cook for a minute, stir in the tomatoes and cook for 5 minutes toss with the cooked pasta.
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