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Name: Tomato Clam Linguine
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 10 oz Canned baby clams; 14 oz Canned tomato sauce; 1/4 ts Salt; 1/4 c Fresh Parsley, chopped; 2 Onions, chopped; 2 ts Granulated sugar; 3/4 lb Linguine; 1/4 ts Pepper; 2 ts Vegetable oil; 2 Garlic minced

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INGREDIENTS

10 oz Canned baby clams
14 oz Canned tomato sauce
1/4 ts Salt
1/4 c Fresh Parsley, chopped
2 Onions, chopped
2 ts Granulated sugar
3/4 lb Linguine
1/4 ts Pepper
2 ts Vegetable oil
2 Garlic ; minced

Servings

INSTRUCTIONS

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 lare 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 Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" Date: Sat, 14 Dec 96 22:05:54 UT

NOTES

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Tomato Clam Linguine

10 oz Canned baby clams
14 oz Canned tomato sauce
1/4 ts Salt
1/4 c Fresh Parsley, chopped
2 Onions, chopped
2 ts Granulated sugar
3/4 lb Linguine
1/4 ts Pepper
2 ts Vegetable oil
2 Garlic minced

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 lare 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  Posted to MM-Recipes Digest V3 #343    From: "Paul A Meadows" <PA_Meadows@msn.com>    Date: Sat, 14 Dec 96 22:05:54 UT

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 4 Servings

Calories: 311
Calories from Fat: 33 (11%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1.3g
Cholesterol 61.3mg		19 %
Sodium 538.1mg		19 %
Potassium 568.3mg		15 %
Total Carbohydrate 58.9g		17 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 56.3g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 311

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