Yield: 4 servings
|2 teaspoons||Vegetable oil|
|2 \N||Garlic cloves, minced|
|2 \N||Onions, chopped|
|10 ounces||Canned baby clams|
|14 ounces||Canned tomato sauce|
|¼ cup||Fresh Parsley, chopped|
|2 teaspoons||Granulated sugar|
In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened.
Drain clams, reserving ⅓ cup juice. Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened. Add clams; cook for 1 minutes.
Meanwhile, in large pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot. Add sauce and toss to coat.
Serve sprinkled with remaining parsley.
Per serving: about 480 calories, 20 g protein, 9 g fat, 80 g carbohydrate, high source fibre, excellent source iron 4 servings for $6.85CDN [Feb 96] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@...