Recipe - [$2.50 Serving] Tomato Clam Linguine

2 teaspoon Vegetable oil
2 Garlic cloves, minced
2 Onions, chopped
10 ounce Canned baby clams
14 ounce Canned tomato sauce
One fourth cup Fresh Parsley, chopped
2 teaspoon Granulated sugar
One fourth teaspoon Salt
One fourth teaspoon Pepper
Three fourths pound Linguine

In a large skillet, beat oil over medium heat; cook garlic and onions,
stirring occasionally, for 5 minutes or until softened.

Drain clams, reserving 1/3 cup juice. Add juice to skillet along with
tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5
minutes or until slightly thickened. Add clams; cook for 1 minutes.

Meanwhile, in large pot of boiling salted water; cook pasta for 810
minutes or until tender but firm; drain well and return to the pot. Add
sauce and toss to coat.

Serve sprinkled with remaining parsley.

Per serving: about 480 calories, 20 g protein, 9 g fat, 80 g carbohydrate,
high source fibre, excellent source iron 4 servings for $6.85CDN [Feb 96]

Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
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