Recipe - Red Clam Sauce For Pasta

2 tablespoon Margerine
1 cup Chopped onion
2 teaspoon Garlic powder
1 Bay leaf
One fourth teaspoon Basil
One half teaspoon Italian Seasoning
1 teaspoon Salt
One fourth teaspoon Pepper
1 Packed tablespoon brown
Sugar
28 ounce Tomato puree
6 ounce Tomato paste
One fourth cup Dry white wine
16 ounce Canned clams or more
One fourth cup 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.

Personal note: This is a thin sauce. If you want it thick, mix about 3 tb
cornstarch with a little water, and add it to desired thickness. We liked
it thin, however. The lots and lots of clams that were in this sauce
(thanks to the other half) merely added to its goodness. We really liked
this one. I had extra sauce that I've put in the freezer....we'll have to
wait to see how that turns out.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM

Recipe By : Sharon Frye