| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 2 | Garlic cloves; minced | |
| 2 | Onions; chopped | |
| 10 | oz | Canned baby clams |
| 14 | oz | Canned tomato sauce |
| 1/4 | c | Fresh parsley; chopped |
| 2 | ts | Granulated sugar |
| 1/4 | tb | Salt |
| 1/4 | tb | Pepper |
| 3/4 | lb | Linguine |
INSTRUCTIONS
In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened. Drain clams, reserving 1/3 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 large 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. 4 servings for $6.85CDN [Feb 96] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 Per serving: 369 Calories (kcal); 4g Total Fat; (9% calories from fat); 12g Protein; 71g Carbohydrate; 0mg Cholesterol; 410mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Canadian Living Magazine Converted by MM_Buster v2.0n.
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