| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 1 | lg | Onion, chopped (1 cup) |
| 4 | Cloves garlic, minced | |
| 1/4 | c | Olive or vegetable oil |
| 2 | cn | (8 ounces each) minced clams |
| 6 | Medium-size tomatoes, peeled and coarsely chopped | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Leaf basil, crumbled |
| 1/2 | ts | Leaf oregano, crumbled |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Saute onion and garlic in olive oil in a medium-size saucepan until soft. Drain liquid from clams into saucepan, reserving clams. Add tomatoes, salt, pepper, basil and oregano; bring to boiling; lower heat. Simmer, uncovered, 15 minutes, stirring occasionally, until sauce is thickened as you like it. Mix in clams and parsley and heat 5 minutes longer. Serve over linguini or other pasta. Posted to EAT-L Digest 11 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 11, 1997
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