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Spaghetti with Red Clam Sauce


  • 2 (10 ounce) cans whole baby clams and liquid
  • 1 cup minced onions
  • 1 minced clove garlic
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 (No. 2 1/2) can Italian tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sweet basil
  • 1/2 teaspoon oregano
  • 1 tablespoon chopped parsley
  • 1 pound spaghetti, cooked
  • Parmesan cheese (optional)


  1. In a Dutch oven sauté onions and garlic in oil until tender.
  2. Add tomato sauce, tomato paste, tomatoes, salt, pepper and basil. Cook, stirring occasionally, until mixture has cooked down about two-thirds and is very thick (about 2 hours).
  3. Add clams and their liquid, oregano and parsley. Cook about 10 minutes longer.
  4. Serve over hot spaghetti.
  5. Sprinkle with cheese if desired.

Makes 4 to 6 servings.


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