| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Canadian |
Fish*shell, Pastanoodle |
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 |
ts |
Salt |
| 1/4 |
ts |
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.
Per serving: about 480 calories, 20 g protein, 9 g fat, 80 g carbohydrate,
high source fibre, excellent source iron 4 servings for $6.85CDN [Feb 96]
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
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