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RED CLAM SAUCE 2 10 oz. cans whole baby clams 2 tablespoons olive or salad oil 2 small garlic cloves 28 oz. can tomatoes 6 oz. can tomato paste 2 tablespoons minced parsley 1 ½ teaspoons salt ¼ teaspoon cracked pepper 1/8 teaspoon crushed red pepper
30 minutes before serving:
Drain clams, reserving liquid. In 3 qt. saucepan over medium heat, in hot olive or salad oil, cook garlic until lightly browned.
Add clam liquid, tomatoes with liquid, tomato paste, parsley, salt, cracked pepper and crushed red pepper, stirring to mix well.
And break up tomatoes; over high heat, heat to boil.
Reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally, stir in clams, heat through.
Makes about 6 cups of sauce or enough to serve over one 16 oz. package of spaghetti.
Serves 6
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