1/2 c. olive oil
1 dried red chili pepper, finely chopped
1 lg. onion
3 lg. cloves garlic, minced
1 tbsp. dried basil
1 tbsp. dried oregano
Salt and pepper
2 (4 1/2 oz.) cans clams, drained; reserve liquid
1 lb. spaghetti
1 c. chopped parsley
Parmesan cheese

Heat olive oil in skillet. Saute onion, red pepper, and garlic. Add basil, oregano, salt, pepper, and liquid from clams. Simmer to reduce liquid.

Boil spaghetti.

Add clams, parsley, 3 tablespoon cheese to sauce. Drain pasta and toss in skillet.