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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation. Ingredients:
1/4 cup olive oil |
2 cloves garlic, minced |
1 cup minced celery |
1 green bell pepper, seeded and minced |
1 onion, minced |
2 (5 ounce) cans baby clams, drained and chopped |
3 cups tomato-based pasta sauce (homemade or your favourite from a jar) |
Directions:
1. In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
2. Stir in clams and tomato sauce, and bring to a boil.
3. Reduce heat and simmer, for only a few minutes, just to let flavours blend.
4. Serve over hot pasta; linguine is recommended.
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