Red Clam Sauce for Pasta

* Exported from MasterCook Mac *

Red Clam Sauce for Pasta

Recipe By : Sharon Frye
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Sauces and Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margerine
1 cup chopped onion
2 teaspoons garlic powder
1 bay leaf
1/4 teaspoon basil
1/2 teaspoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 packed tablespoon -- brown sugar
28 oz tomato puree
6 oz tomato paste
1/4 cup dry white wine
16 oz canned clams -- or more
1/4 cup dried parsley

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.


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Per serving: 1283 Calories; 12g Fat (8% calories from fat); 140g Protein;=
158g Carbohydrate; 304mg Cholesterol; 2943mg Sodium