No clams? No problem!

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How to make a great pasta sauce in 30 minutes

In my wife’s region in Italy—San Marino and Romagna—you’re likely to find pasta served with tuna sauce. Wait, let me revise that statement. In my mother-in-law’s kitchen, and in the kitchen of my wife’s old aunt over there, you would be very likely to find pasta served with tuna sauce–like the local spaghetti with clams, only tuna. And red.  It is crazy delicious. Where we live, in the US Midwest, you don’t find clams. Well, they’re there. But if you’re picky about clams, you’ll picture a “do not touch” sign, in neon, close by. Tuna, on the other hand, is available. Continue reading “No clams? No problem!”