Red Clam Sauce
|Olive oil/Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
Drain clams, reserving liquid. In 3-quart saucepan over medium heat, in hot olive oil, cook garlic until browned. Add clam liquid, tomatoes with their liquid, and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in clams; heat.