Recipe: Quick Red Clam Sauce (using canned clams and fresh tomatoes)

QUICK RED CLAM SAUCE


1 large onion, chopped (1 cup)
4 cloves garlic, minced
1/4 cup olive or vegetable oil
2 cans (8 ounces each) minced clams
6 medium-size tomatoes, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon leaf basil, crumbled
1/2 teaspoon leaf oregano, crumbled
2 Tablespoons chopped parsley
Hot cooked linguini or other pasta (for serving)

Saute onion and garlic in olive oil in a medium-size saucepan until soft.

Drain liquid from clams into the saucepan, reserving clams. Add tomatoes, salt, pepper, basil and oregano; bring to boiling; lower heat. Simmer, uncovered, 15 minutes, stirring occasionally, until sauce is thickened as you like it.

Mix in clams and parsley and heat 5 minutes longer.

Serve over linguini or other pasta.

Makes 4 servings