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Tom Clam Linguine

A home-style Tom Clam Linguine made with Vegetable Oil, Canned Tomato Sauce, Granulated Sugar, Salt, and Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tsp
• 14 oz
• 2 tsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened.

2. 2

   Drain clams, reserving 1/3 cup juice.

3. 3

   Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened.

4. 4

   Add clams; cook for 1 minutes.

5. 5

   Meanwhile, in large pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot.

6. 6

   Add sauce and toss to coat.