1 lb clams
1 lb whole wheat pasta
1 can (28 oz) diced tomatoes
2 crushed garlic
1/2 tsp crushed red pepper
2 tbsp olive oil
1/2 onion, chopped
1 thinly sliced small fennel bulb

Sauté the onions, fennel and pepper flakes in the olive oil for about 5 minutes, add the (defrosted) chopped clams and garlic, cook for a minute, stir in the tomatoes and cook for 5 minutes toss with the cooked pasta.