2 tbsp. olive oil
2 tbsp. butter
4 cloves garlic
1 tbsp. chili powder
2 c. crushed plum tomatoes
2 tsp. brown sugar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
10 oz. canned baby clams with their liquid
2 tsp. lemon juice
1 lb. Rigatoni
Ricotta cheese

Heat large pot of water for Rigatoni. Heat oil and butter; peel and chop garlic and cook over medium heat with chili powder, stirring constantly for 1 minute. Add tomatoes, brown sugar, paprika and cayenne pepper. Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. Add clams and lemon juice and cook for another 5 minutes. Meanwhile salt and pasta water. Add Rigatoni and cook al dente. Drain pasta and mix with sauce. 4 servings.