Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Wine-Tomato-and-Clam Pasta variation.
1 1/2 teaspoons minced fresh garlic
2 tablespoons olive oil
1/2 cup dry white wine
2 (14 1/2-ounce) cans petite diced tomatoes, undrained
2 tablespoons chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano
Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Stir clams into tomato sauce; pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
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