Here's a recipe I've shared with Silver King and he raves about it. This is the original recipe. I vary it somewhat when I make it (and I don't use quite that much garlic, but that's just my own taste).
I usually serve this with angel hair pasta, but I've also tried it with fusilli.
Red Clam Sauce
2 cups chopped onions
1 large green pepper, chopped
8 cloves garlic, minced
12 ounces mushrooms, sliced
2 tablespoons olive oil
2 tablespoons water
4 6 ½ -ounce cans minced clams, with liquid
1 teaspoon dried basil
2 dried red peppers (hot) or ½ teaspoon crushed red pepper
¼ teaspoon fresh-ground black pepper
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1. In a 4-quart covered saucepan, sauté onions, green pepper, garlic, and mushrooms in olive oil and water over medium heat until onions are translucent.
2. Add remaining ingredients and simmer, covered, over low heat for 45 minutes.
Makes 10 cups
Per cup: 4 g. total fat; 0.5 g. saturated fat; 26 mg cholesterol; 139 calories; 3 g. fiber, 389 mg sodium.
From the book One Meal At a Time by Martin Katahn.
I usually serve this with angel hair pasta, but I've also tried it with fusilli.
Red Clam Sauce
2 cups chopped onions
1 large green pepper, chopped
8 cloves garlic, minced
12 ounces mushrooms, sliced
2 tablespoons olive oil
2 tablespoons water
4 6 ½ -ounce cans minced clams, with liquid
1 teaspoon dried basil
2 dried red peppers (hot) or ½ teaspoon crushed red pepper
¼ teaspoon fresh-ground black pepper
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1. In a 4-quart covered saucepan, sauté onions, green pepper, garlic, and mushrooms in olive oil and water over medium heat until onions are translucent.
2. Add remaining ingredients and simmer, covered, over low heat for 45 minutes.
Makes 10 cups
Per cup: 4 g. total fat; 0.5 g. saturated fat; 26 mg cholesterol; 139 calories; 3 g. fiber, 389 mg sodium.
From the book One Meal At a Time by Martin Katahn.
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