| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Pasta, Sauces and | 1 | Servings | |
INGREDIENTS
| 2 | tb | Margerine |
| 1 | c | Chopped onion |
| 2 | ts | Garlic powder |
| 1 | Bay leaf | |
| 1/4 | ts | Basil |
| 1/2 | ts | Italian Seasoning |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Packed tb — brown | |
| Sugar | ||
| 28 | oz | Tomato puree |
| 6 | oz | Tomato paste |
| 1/4 | c | Dry white wine |
| 16 | oz | Canned clams — or more |
| 1/4 | c | Dried parsley |
INSTRUCTIONS
Brown onion in oil. Add everything else, including juice from clams, but reserve the clams. Simmer, uncovered, for 1 hour. Add the clams. Heat for about 5 minutes, or until clams are hot through. Serve over hot, cooked linguini. Personal note: This is a thin sauce. If you want it thick, mix about 3 tb cornstarch with a little water, and add it to desired thickness. We liked it thin, however. The lots and lots of clams that were in this sauce (thanks to the other half) merely added to its goodness. We really liked this one. I had extra sauce that I've put in the freezer....we'll have to wait to see how that turns out. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@AOL.COM> Recipe By : Sharon Frye
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