19.5canned minced clamswith juice (or three 6.5 ounce cans)
Parmesan cheesefreshly grated
Chopped fresh parsleyfor garnish
Bring a large pot of water to a boil. Season generously with salt.
Add the pasta and cooked according to package directions until al dente. Drain.
While the pasta is cooking, start the clam sauce.
Heat a large skillet over medium to medium-high heat. Add the olive oil and butter, cook until the butter melts. Add the onion & garlic, stir to help break down the cubes. (Be careful! The hot fats pop against the cold Dorot cubes.) Add the red pepper flaked and cook for 1-2 minutes.
Add the lemon juice, wine, basil, oregano, and Old Bay to your sauce, stir to combine. Bring to a simmer and cook for 5 minutes over medium heat, stirring occasionally.
Pour in the clams and clam juice and cook until the sauce comes to a hard simmer, about 5 to 7 minutes. Stir occasionally.
Transfer to the drained pasta to a large serving bowl. Pour the clam sauce over the pasta and stir to coat. Top with grated parmesan and parsley.
Serve immediately with crusty bread to soak with the extra sauce and the rest of the bottle of wine.
If Dorot is not available where you live, substitute 1 small yellow onion (peeled and fine chopped) and 2 cloves of garlic (crushed).