Red Clam Sauce For Pasta

Recipe Ingredients

2 tablespoons	30ml	Margerine
1 cup	62g / 2.2oz	Chopped onion
2 teaspoons	10ml	Garlic powder
1		Bay leaf
1/4 teaspoon	1.3ml	Basil
1/2 teaspoon	2.5ml	Italian seasoning
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Packed tablespoon - brown sugar
28 oz	795g	Tomato puree
6 oz	170g	Tomato paste
1/4 cup	59ml	Dry white wine
16 oz	454g	Canned clams - or more
1/4 cup	59ml	Dried parsley

Recipe Instructions

Brown onion in oil. Add everything else, including juice from clams, but reserve the clams. Simmer, uncovered, for 1 hour. Add the clams. Heat for about 5 minutes, or until clams are hot through. Serve over hot, cooked linguini.

Personal note: This is a thin sauce. If you want it thick, mix about 3 tablespoons cornstarch with a little water, and add it to desired thickness. We liked it thin, however. The lots and lots of clams that were in this sauce (thanks to the other half) merely added to its goodness.

We really liked this one. I had extra sauce that I've put in the freezer....we'll have to wait to see how that turns out.

Source:
Sharon Frye

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