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Click 'Back' to go to the recipe list you were browsing.Red Clam Sauce for Pasta2 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
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.
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