Raiding the Pantry

I was in the mood for pasta with clam sauce, but didn’t have the time or inclination to pick up live clams on the way home. Fortunately, I had a can of clams in the cupboard. I riffed off our standard recipe. Tonight’s side dish was an artichoke heart salad with roasted red pepper, green olives, sun-dried tomatoes, and green onions. The clams were cooked with a French Viognier white wine, which we also drank. Definitely an easy weeknight dinner.