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Linguini With Clam Sauce
 (Red or White)
submitted by B

2 cans clams (minced ,chopped or whole)
1 26oz can or jar of spaghetti sauce flavor of your choice
   (not meat sauce)
1 tsp. basil
1/2 tsp. garlic
3 T olive oil
1 T chopped dried onions
1 tsp. wine vinegar/balsamic/white /cider any of these will do.
1 pound pasta(spaghetti, linguine, fettuccine) cook according to package

Sauté dried onions, basil and garlic for a minute or two.  Add sauce and juice from the clams. Add vinegar. Cook the sauce for a few minutes and add clams .  After the clams have warmed through, it is ready to serve over the pasta.

Serves 4

To make white clam sauce, replace spaghetti sauce with undiluted evaperated milk and a few tablespoons of butter (if available). leave out the vinegar.

Sally's comments: We had a clam sauce tasting. I made the white and the red and they were both wonderful. Ray and I also thought that the white would make a good soup, with a few potatoes added!

Copyright © Sally Strackbein


Copyright ©  Sally Strackbein
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