Clams in Red Sauce
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
2 tsp olive oil
1 cup onion, diced
4 garlic cloves, minced
1 Tbsp tomato paste
1 28-oz can crushed tomatoes (for chunkier sauce, hand-crush plum tomatoes)
Sea salt and pepper to taste
1 Tbsp dried parsley
2 tsp marjoram
1 tsp oregano
1 tsp dried basil
1-2 tsp crushed red pepper to taste
1 cup (8 oz) clam juice*
3 lbs clams in shell or cooked clam meat
Fresh parsley, chopped
1 cup cooked whole wheat pasta (measure after cooking)
Directions
Heat oil in a sauce pan over medium heat. Add onion and cook until translucent.
Add garlic, stir. Add tomato paste, stir. Let cook for a minute or so, do not burn.
Add crushed tomatoes, stir. Season with salt, pepper, dried parsley, marjoram, oregano, dried basil and crushed red pepper. Stir.
Add clam juice, stir. Cover, simmer on low, 15-30 minutes, stirring occasionally (the longer sauce cooks, the more flavorful it becomes).
Add cleaned clams. Stir. Cover and let steam for a couple minutes. Remove lid and stir. Clams are cooked when they open up.
Remove from heat. Divide into 2 equal servings. Garnish with fresh parsley and serve over 1/2 cup pasta.