| 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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