Add: 1 (8 oz.) can clams 1 tbsp. fresh parsley 1 tsp. salt 1/2 tsp. black pepper Use 1/4 tsp. if white sauce Pinch of basil 1 1/2 c. water

Simmer together until sauce thickens. Cook 3/4 pound any macaroni (cut or long). Drain and pour the sauce over the pasta.

For White Clam Sauce use same recipe but eliminate the tomato sauce and add a pinch of oregano.