| 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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