Tomato clam linguine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 2 | 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 |
Directions
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 lare 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@...
Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:05:54 UT