[<$2.50 serving] tomato clam linguine

Yield: 4 servings

Measure Ingredient
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
¼ teaspoon Salt
¼ teaspoon Pepper
¾ pounds Linguine

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@...

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