Red Clam Sauce

Red Clam Sauce
Yield: 4 cups Prep 5 mins Cook 25 mins


  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped (1/2 cup)
  • 1/2 green pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 cans (10-1/4 ounces each) red clam sauce
  • 1 can (6 ounces) no-salt-added tomato paste
  • 1 pound fettuccine, cooked following package directions

Make It

1. Heat oil in deep saucepan over medium heat. Add onion, pepper and garlic; cook 5 minutes, stirring occasionally. Do not brown garlic.

2. Add clam sauce and tomato paste. Partially cover pan. Simmer, stirring occasionally, for 20 minutes.

3. Spoon half of sauce over hot pasta. (Optional: Sprinkle with cheese, black pepper or hot red-pepper flakes.) Refrigerate or freeze remaining sauce for another meal. Makes 4 cups.