Penne Pasta With Clam Sauce

• 10oz x2 cans shelled baby clams, pour off juice
• 5-6 cloves garlic, peeled and crushed
• 1 large onion, chopped fine
• 2-3 Roma or Plum tomatoes, quartered
• 3-5 packets Splenda
• 1/2 cup olive oil
• 1/2 cup or more, grated Locatelli Pecorino Romano cheese
• 1 pound whole wheat pasta (small tubular pasta like penne work best)

1. Heat olive oil, onions, and tomatoes until onions are soft. Extract tomatoes, allow to cool slightly, and peel off skins. Return the skinless tomatoes to the oil and crush. Add garlic, clams, and sugar (original recipe calls for 5 packs, I got some complaints it was a little too sweet). Simmer until the clams are cooked (3-5 minutes if oil was kept hot while peeling tomatoes). Add salt and pepper to taste.
2. Cook pasta in salted boiling water until al dente, strain.
3. Serve sauce over pasta, sprinkle liberally with cheese.

baby clams, garlic, onion, tomatoes, packets splenda, olive oil, romano cheese, whole wheat pasta

Taken from www.epicurious.com/recipes/member/views/penne-pasta-with-clam-sauce-50052422 (may not work)