Tomato Clam Linguine

Course : Clams
Source:
Serves: 4
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Ingredients:

2 teaspoons vegetable oil
2 cloves garlic -- minced
2 medium Onions -- chopped
10 ounces canned baby clams
14 ounces canned tomato sauce
1/4 cup fresh parsley -- chopped
2 teaspoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound linguine
 

Preparation / Directions:

In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened. Drain clams, reserving 1/3 cup juice. Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened. Add clams; cook for 1 minutes. Meanwhile, in large pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot. Add sauce and toss to coat. Serve sprinkled with remaining parsley.


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