half pound rigatoni
small can crushed san marzanos
three cans Snow brand chopped clams
half cup white wine
six large garlic cloves, chopped
half small white onion, chopped
fresh tarragon, chopped
cracked black pepper
red chile pepper flakes
quarter cup heavy cream
Sautee the onion and garlic with tarragon, black pepper, and red pepper until toasty.
Turn up the heat and deglaze with white wine, reducing until the alcohol is gone.
Drain the clams and add the juice to the sauce, reserving the clams (obvs!), and continue to reduce.
Add the tomatoes and continue to simmer. Modulate the heat to keep the simmer going somewhat vigorously, as the goal is to reduce and thicken the sauce.
Sauce is nice and thick!
Boil the rigs in salted water until they are very molto al dente, add a half cup pasta water to the sauce, drain the pasta, add them to the sauce, and then finish them for about two minutes on medium-high heat with gentle stirring.
With one minute to go, add the cream, and keep stirring gently.
Add the clams, stir gently, and turn off the heat.