Linguini with Clam Sauce
|Shallot||1 Medium, minced|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Tomato||1 Medium, peeled and diced|
|Dietetic ketchup||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Dietetic tomato juice||4 Ounce|
|Tomato paste||1 Tablespoon|
|White pepper||To Taste|
|Clams||1⁄2 Cup (8 tbs), minced and drained|
|Linguini||4 Ounce (Uncooked)|
|Chopped fresh parsley||1 Tablespoon|
Cook the linguini in boiling water until done.
In a heavy skillet saute the shallot and garlic in a little of the clam juice for 3 minutes.
Combine the tomato, ketchup, juice, paste, and seasonings and stir.
Simmer for half hour.
Add the minced clams and heat through.
Ladle the sauce over the cooked hot linguini and garnish with chopped parsley if desired.