Quick red clam sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, chopped (1 cup) |
| 4 | Cloves garlic, minced | |
| ¼ | cup | Olive or vegetable oil |
| 2 | cans | (8 ounces each) minced clams |
| 6 | Medium-size tomatoes, peeled and coarsely chopped | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Leaf basil, crumbled |
| ½ | teaspoon | Leaf oregano, crumbled |
| 2 | tablespoons | Chopped parsley |
Directions
Saute onion and garlic in olive oil in a medium-size saucepan until soft.
Drain liquid from clams into saucepan, reserving clams. Add tomatoes, salt, pepper, basil and oregano; bring to boiling; lower heat. Simmer, uncovered, 15 minutes, stirring occasionally, until sauce is thickened as you like it.
Mix in clams and parsley and heat 5 minutes longer. Serve over linguini or other pasta. Posted to EAT-L Digest 11 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 11, 1997