[<$2.50 Serving] Tomato Clam Linguine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
2: Garlic cloves, minced
2: Onions, chopped
10 ounce: Canned baby clams,
14 ounce: Canned tomato sauce,
1/4 cup: Fresh Parsley, chopped
2 tsp: Granulated sugar,
1/4 tsp: Salt,
1/4 tsp: Pepper,
3/4 lbs: Linguine,
Directions:
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 8-10
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
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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 8-10
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
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp