Clam Spaghetti

• 1/2 lb. angel hair pasta
• 1 to 2 Tbsp. olive oil
• 1 small onion, finely chopped
• 2 to 4 cloves garlic, peeled and finely chopped
• 3 to 4 (6 1/2 oz.) cans clams, drained (juice reserved)
• 1/4 c. dry white wine (optional)
• 2 Tbsp. finely chopped fresh thyme
• 1/4 c. chopped fresh parsley
• salt and red pepper flakes to taste

1. Cook pasta according to package directions.
2. Meantime, heat oil in large skillet.
3. Add onion and garlic; cook until soft.
4. Add reserved clam juice and wine to skillet; boil until reduced by half, about 5 minutes.
5. Remove from heat and add clams, thyme, parsley, salt (if needed; canned clams may be sufficiently salty) and red pepper flakes, if desired.
6. Drain pasta; toss with clam sauce and serve immediately.

angel hair pasta, olive oil, onion, garlic, clams, white wine, thyme, fresh parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852406 (may not work)