Rotini with Red Clam Sauce

For the Rotini:
600 g of tri-colored rotini
Salt

For the Red Clam Sauce:
8 slices of bacon
2 onions, finely chopped
5 cloves of garlic
1 can (28 oz) of crushed tomatoes
1 can (142 g) of chopped clams
2 bay leaves
One half cup of fresh basil leaves

For the Rotini:
Put a large pot of water over high heat and bring to a boil.  Add a generous amount of salt and when the water has returned to a boil, pour in the pasta.  Cook for about 15 minutes, until pasta is tender and just chewy in the centre (el dente).  Drain and toss with Red Clam Sauce.

For the Red Clam Sauce:
Brown bacon and onions in a medium sized saucepan.  When the bacon has rendered it’s fat, and the onions are beginning to brown, add garlic and sauté for about 3 minutes or until softened.  Add tomatoes, clams and bay leaves.  Season with salt and pepper and let simmer for 15 minutes.

Stir in basil leaves and adjust seasoning just before serving.