From inthekitchenwithkath.com (Adapted from John Hinterberger’s recipe in The Seattle Times)
3 – 4 servings
¼ cup olive oil
¼ teaspoon red chili flakes
1 cup chopped onions
2 large cloves garlic, minced or pressed
1½ teaspoons dried basil (or ¼ cup fresh basil leaves, chopped)
1½ teaspoons dried oregano
Salt
Pepper
¼ cup dry white wine
1 10-oz. can baby clams, drained with liquid reserved
3 ounces mushrooms, sliced
2 teaspoons butter
½ pound spaghetti
½ cup chopped parsley (optional)
¼ cup black olives, sliced
3 tablespoons grated Parmesan or Pecorino Romano cheese
1. Heat the olive oil in a large skillet. Add the chili flakes, and onions and cook slowly until very soft, 20 – 25 minutes. (Add the mushrooms, too, if you want to cook them with the onions instead of cooking them separately.)
2. Put a large pot of water on to boil for the spaghetti.
3. When the onions are just about ready, add the garlic and cook it with the onions for a minute or two.
4. Add the basil, oregano, white wine, and the liquid from the clams to the skillet. Cook, stirring occasionally until the sauce cooks down a bit. Add salt and pepper to taste.
5. If you’re cooking the mushrooms separately, cook them in the butter in a separate pan while the sauce is cooking down. When done, add them to the sauce.
6. Add a tablespoon of salt to the boiling pasta water. Cook the spaghetti according to package directions.
7. While the spaghetti is cooking, add the clams, olives, cheese and parsley to the sauce.
8. Drain the pasta, and add it to the sauce. Stir well and serve with additional cheese.