Clam Spaghetti (Leon)

2 medium size onions (chopped)

2-3 cloves of garlic (minced)                        

2-4 red chiles (whole unchopped)                 

1/2 cup olive oil

Dollop of butter (about 1 - 2 tsp.)                 

2 TBS. basil

2 TBS. oregano

Salt (few dashes)

Pepper (few dashes)

1 1/2 to 2 cups clam juice

1 lb. spaghetti (use good brand)

1/2 lb. canned clams (2 small cans or 1 big can, minced – save juices)

Fresh parsley (handful chopped

1/4 cup parmesan cheese

In large skillet or Dutch oven, cook onions, garlic, red chiles, olive oil, & butter at very low heat for 30 min - 1 hour with lid on.  Onions and garlic should become translucent without browning.  Take lid off and heat almost at low—basil, oregano, salt, pepper, clam juice (not the clams), 1/2 cup beef bouillon, tomato juice, or diluted cider vinegar.  Cook to sludge like Ragu spaghetti sauce looks ~ 1 ¼ to 1 ½ hrs.  Cook spaghetti until done.  Add clams and parsley to sauce.  Drain spaghetti and add to sauce (toss over medium heat for 5 minutes.  Toss in cheese and serve.