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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
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âThis recipe tastes like it's been slaved over all day. Instead, it cooks while you do other things.â What a great way to jazz up pasta sauce! JoAnn Brown - LaTrobe, Pennsylvania 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 |
6 ounces linguine, cooked and drained |
Directions:
1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
2. 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.
3. Cover and cook on low for 3-4 hours or until heated through. Discard bay leaf. Serve with linguine. Yield: 4 servings.
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