Pasta With Red Clam Sauce
|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|
|Canned chopped clams||6 1⁄2 Ounce, rinsed and drained (1 Can)|
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.