Instructions: Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Add tomatoes; saute until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.

Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

This recipe yields 4 servings.

Comments: Serve with garlic bread and white wine, such as Pinot Grigio.

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