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Red Clam Sauce

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 3 hours
  • Makes
    4 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup minced fresh parsley
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Additional minced fresh parsley, optional
  • 6 ounces linguine, cooked and drained

Directions

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme.
  • Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine.
    Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts
1 cup sauce with 3/4 cup cooked linguine: 305 calories, 5g fat (0 saturated fat), 15mg cholesterol, 553mg sodium, 53g carbohydrate (14g sugars, 7g fiber), 15g protein.

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