one pound fusillo gigante
five cans Snow-brand chopped clams (do not use Bar Harbor-brand; they are inedible)
one can Bookbinder’s clam juice
one small can crushed san marzanos
hugeasse fuckeloade diced garlic
fresh-ground black pepper
juice from one half lemon
crushed red pepper flakes
Indian fart salt
shittetonne chopped fresh basil
one and one quarter cup dry white wine
parmigiano reggiano for grating
Sautee the garlic with black pepper, red pepper, thyme, and organo, until the garlic is toasty golden.
Deglaze with the white wine, reducing until all the alcohol is gone.
Add the juice from the clams (reserving the clams) and the can of clam juice and the lemon juice and the tomatoes (strain and discard the juice from the tomatoes first) and most of the basil, and simmer on medium while you prepare the pasta (you want to ultimately reduce the sauce by at least half).
Boil the fusillo gigante in salty water until it is very molto al dente.
This is the Indian fart salt, which has a lot of sulfur in it, and thus smells farty. It is delicious.
Sauce is done. Drain the pasta, adding one cup of the pasta water to the sauce.
Add the clams and pasta to the sauce, and finish on medium-high for three minutes, stirring once or twice while cooking to keep the pasta from sticking to the bottom of the pan and ensuring it cooks evenly. Remove from heat.
Plate it, sprinkle some basil on it, grate some parnigiano reggiano on it, and grate some Indain fart salt on it. YUM!