My mom used to make Clam Spaghetti all the time when I was a kid.  It was like a weekly thing at our house, but I still love it just as much today.  Of course, it's better when using fresh clams, but if you're in a time pinch, canned or frozen will still make a yummy meal.

Ingredients:

• 2 pounds fresh live clams.  If you don't have the time, use 1 pound frozen clams or whole / minced clams canned.
  
• 1 tablespoon of Lebanese Breeze (original or basil)
  
• 1 small bunch of parsley, finely chopped.
  
• 1/2 dried red pepper, crumbled or diced.
• 1/2 white onion - chopped
  
• 1/4 cup olive oil
• 2 to 4 peeled and seeded plum tomatoes.  You can use one can or jar (for this size portion) for this also.
• Salt to taste
  
• 1 pound of spaghetti
• 1/2 Lemon
• 1/4 cup of White wine
  
• 1/2 cup of water
  

Directions:

The clams - If you're using live clams, you need to cook them first obviously.  The best way, and probably the tastiest way, I've found is to steam the clams in a large pot, using the 1/2 cup of water.  Just enough to cover the bottom of your pot.  Get the water heated up to a medium-high heat and pour in your onion, about half of your chopped parsley, and some Lebanese Breeze for your garlic.  Stir.  Then pour in some of your white wine and lemon juice from your fresh lemon.   Once that's all mixed together, crank the heat up and pour your clams into the pot and cover.  It will probably take around 4 minutes, but the tell-tale sign the clams are cooked is when they open up.  If any DO NOT OPEN, throw them out.  Don't eat them, because they were probably already dead and they can make you sick.  So, better just to toss them out.

The Spaghetti - So, now that you have the clams ready, you can start the spaghetti and the sauce.  Prepare the spaghetti per the directions on the package and drain.  Once that's done, you are ready to start your final step, which is to saute the garlic base for the spaghetti. 

In a large pan or wok (I like to use a wok for this because it's easier to toss everything), saute the olive oil and Lebanese Breeze whipped garlic until the mixture starts browning.  If you're using canned or frozen clams, now is the time to stir them into the mix along with your plum tomatoes.  Simmer for about a minute, and then stir in the pasta and then toss until everything is mixed.  Sprinkle the rest of your chopped parsley over the top and serve.

What's really yummy is to use some of the stock from cooking your live clams into the sauce or use the stock to dip your bread.  Enjoy.