4 cooked razor clams, chopped coarsely
clove garlic, minced
pinch crushed red pepper
4 plum tomatoes, chopped coarsely
8 oz cellentani pasta
Combine clams, tomatoes, garlic and pepper in a large bowl.
Cook pasta according to package directions, drain and pour hot pasta into bowl. Toss and serve.
Makes 2 generous servings.
This is a great way to use leftover razor clams with out having to reheat them and risk overcooking them. The hot pasta will warm the clams and tomatoes and bring out the flavor of the garlic. Caution - do not sprinkle Parmesan cheese on the pasta. Italians almost never use Parmesan cheese on a fish sauce.