Spaghettini Alla Vongole

• 1 lb spaghettini (Catelli Smart brand)
• 1 tablespoon olive oil
• 12 cup onion, thinly sliced
• 2 garlic cloves, thinly sliced or minced
• 2 plum tomatoes, seeded and diced
• 3 tablespoons capers
• 14 teaspoon pepper
• 14 cup white wine
• 2 (5 ounce) cans baby clams, reserve the juice
• 14 cup parsley, finely chopped
• 1 lemon, halved
• romano cheese, grated (optional)

1. Cook the spaghettini according to package directions.
2. Meanwhile, heat the oil in a large non-stick skillet set over medium heat.
3. Cook the onion, garlic, tomatoes, capers and pepper, stirring often, for about 5 minutes or until softened and fragrant.
4. Add the white wine and the reserved clam juice to the skillet.
5. Simmer for 10 minutes or until liquid reduces slightly.
6. Add the cooked spaghettini, clams and parsley to the skillet.
7. Cook, tossing, over low heat until mixture is well combined and heated through.
8. Transfer to a deep platter.
9. Squeeze fresh lemon juice over the dish as it is served to taste.
10. Sprinkle with Romano (if using).

spaghettini, olive oil, onion, garlic, tomatoes, capers, pepper, white wine, baby clams, parsley, lemon, romano cheese

Taken from www.food.com/recipe/spaghettini-alla-vongole-358056 (may not work)