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Red Clam Sauce - Pasta with Red Clam sauce
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Sandra Phipps "Better Homes and Gardens New Cookbook"


  • 3 cloves garlic, minced
  • 1 tbsp (15 ml) olive oil or cooking oil
  • 1/4 tsp (1 ml) coarsely ground black pepper
  • 1/8 to 1/4 tsp (1 ml) crused red pepper
  • 1 10 ounce can whole baby clams
  • 2 14 1/2 ounce can whole Italian-style tomatoes, cut up
  • 2 tbsp (30 ml) fresh snipped parsley
  • 5-1/2 tsp (25 ml) fresh basil or 1/2 tsp (2 ml) dried basil, crushed
  • 1/2 tsp (2 ml) anchovy paste(optional)
  • 3 cups (700 ml) dried mostaccioli or cavatelli
  • For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds.
  • Add black pepper and red pepper. Cook and stir for 30 seconds more.
  • Remove from heat.
  • Drain clams, reserving juice. Set clams aside.
  • Add reserved clam juice and undrained tomatoes to skillet.
  • Stir in parsley, basil, and, if desired, anchovy paste.
  • Bring to boiling; reduce heat.
  • Simmer uncovered, for 30 to 35 minutes or to desired consistency.
  • Stir in clams; heat through.
  • Cook mostaccioli or cavatelli about 14 minutes or till tender but still firm.
  • Drain well. Serve sauce over pasta.
  • Prep: 5 minutes Cook: 35 minutes
This is a low-fat dish.

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