| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; Md, Chopped |
| 1 |
|
Clove Garlic; Minced |
| 2 |
tb |
Olive Oil |
| 13 |
oz |
Clams; Minced, 2 Cns |
| 6 |
oz |
Tomato Paste; 1 Cn |
| 1 |
c |
Water |
| 2 |
tb |
Lemon Juice |
| 1 |
tb |
Fresh Parsley; Chopped |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Rosemary |
| 1/4 |
ts |
Thyme; Ground |
INSTRUCTIONS
Saute the onion and garlic in the oil in medium skillet, add the clams and
their juice, the tomato paste, water, lemon juice, parsley, sugar,
rosemary and thyme. Simmer, uncovered, for 15 minutes. Serve over cooked
linguine or other pasta (8 oz) with grated Parmesan Cheese, if desired.
"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip
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