Pasta With Clam Sauce

• 1/2 c. white wine
• 1/2 tsp. red pepper flakes
• 1/2 c. olive oil
• 1 tsp. chopped basil
• 2 c. chopped parsley
• 2 cloves garlic, crushed
• 2 (10 oz.) cans whole baby clams with juice
• 1/4 c. butter
• 3 onions, chopped
• 1 tsp. oregano
• salt and pepper
• arrowroot

1. Heat oil and butter in a large skillet.
2. Saute onions and garlic, covered, until soft (about 30 minutes) over very low heat. Add basil, oregano and red pepper flakes and simmer for about 5 more minutes.
3. Add parsley; cover and simmer over low heat for 10 minutes.
4. Add clams, clam juice and wine.
5. Simmer uncovered over low heat for 10 minutes.
6. If sauce is too thin, add a little arrowroot mixed 1/2 and 1/2 with water to thicken.
7. Simmer until thickened.
8. Serve over pasta.

white wine, red pepper, olive oil, basil, parsley, garlic, whole baby clams, butter, onions, oregano, salt, arrowroot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982653 (may not work)