Red Clam Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 13 | ounces |
clams
about 2 cans |
|
| 6 | ounces |
tomato paste
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ¼ | teaspoon |
thyme
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 375.7 | ml/g |
clams
about 2 cans |
|
| 173.4 | ml/g |
tomato paste
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 1.3 | ml |
thyme
ground |
*
|
Directions
Sauté the onion and garlic in the oil in medium skillet, add the clams and their juice, the tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme.
Simmer, uncovered, for 15 minutes.
Serve over cooked linguine or other pasta (8 oz) with grated Parmesan Cheese, if desired.
