Red Clam Sauce

By á-2301

Ingredients

• 2 10 ounce cans whole baby clams
• 2 tablepoons oive or salad oil
• 1 garlic clove, minced
• 1 16-ounce can tomato paste
• 2 tablespoons minced parsley
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon crushed red pepper

Preparation

Step 1

Drain clms, reserving liquid. In 3-quart saucepan over medium heat in hot olive oil, cook garlic until browned. Add clam liquid, tomatoes with their liquid and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in clams; heat.