3 cloves garlic
3/4 c. fresh parsley
1/2 c. olive oil
2 lb. 3 oz. can Italian peeled tomatoes
1/2 additional can tomatoes
2 tsp. basil (fresh, if possible)
Dash of salt or pepper (or hot pepper to taste)
2 dozen little neck clams
1 lb. rotelle pasta
3 tbsp. butter
2 tbsp. cognac

Heat garlic and parsley together in olive oil. Add tomatoes, basil, salt and pepper and simmer 10 minutes. Scrub clams; add to above and simmer until clams open; a lid on top helps; discard any clams which do not open.

Meanwhile, cook rotelle very al dente. Add 3 tablespoons butter and 2 tablespoons cognac to clam mixture. Mix all of above with pasta in large oven-proof kettle. Cover and bake about 10-15 minutes at 350 degrees. Serves 6.