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Pasta With Red Clam Sauce

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Ingredients
  Fettuccine/Spaghetti 8 Ounce
  Canned low sodium stewed tomatoes 16 Ounce (1 Can, With Juices)
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Onion powder 1 Teaspoon
  Dried italian seasoning 1 Teaspoon
  Celery seeds 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Carrot 1 Large, shredded
  Cornstarch 2 Teaspoon
  Canned chopped clams 6 1⁄2 Ounce, rinsed and drained (1 Can)
Directions

Cook the fettuccine or spaghetti according to the package directions, but without adding the salt.
Drain, rinse with hot water and drain again.
Meanwhile, drain and set aside 2 tablespoons of the juice from the tomatoes.
In a medium saucepan, combine the tomatoes (with remaining juices), tomato sauce, onion powder, Italian seasoning, celery seeds and pepper.
Bring to a boil and stir in the carrots.
Reduce the heat, cover and simmer for 5 minutes.
In a small bowl, stir together the cornstarch and the reserved 2 tablespoons of tomato juice.
Then stir the cornstarch mixture and clams into the tomato mixture.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 2 minutes more.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Pasta

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