Garlicky Red Clam Sauce

Garlicky Red Clam Sauce
Servings: 6 Prep 20 mins Cook 50 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, sliced
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons tomato paste
  • 3 pounds plum tomatoes, cored, seeded and each quartered
  • 1 bottle (8 ounces) clam juice
  • 1 package (1 pound) spaghetti, fettuccine or linguine
  • 3 cans (6-1/2 ounces each) minced clams, drained, reserving 1/4 cup juice

Make It

1. In large saucepan, heat oil over medium heat. Add onion; saute until slightly softened, about 5 minutes. Add garlic; saute 2 minutes (do not let garlic brown).

2. Stir sugar, salt, pepper, basil, oregano, tomato sauce and tomato paste into onion mixture until well blended. Add the plum tomatoes. Stir in clam juice. Simmer, covered, 30 minutes. Then simmer, uncovered, for 10 minutes.

3. Meanwhile, cook pasta in large pot of lightly salted boiling water until al dente, firm yet tender.

4. While the pasta is cooking, puree tomato mixture with hand blender or in a regular blender. Return sauce to saucepan. Stir in clams and reserved 1/4 cup clam juice; gently heat through, 2 to 3 minutes.

5. Drain the pasta well; transfer to a serving platter. Measure out 4 cups of the sauce and toss with the pasta.

6. Refrigerate remaining 4 cups sauce, tightly covered, for up to 2 days for another dinner, or freeze for up to 3 months.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 4, chol. (mg): 5, sat. fat (g): 1, carb. (g): 68, fiber (g): 4, pro. (g): 13, sodium (mg): 613, Percent Daily Values are based on a 2,000 calorie diet.