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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.
- In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
- Stir in clams and tomato sauce, and bring to a boil.
- Reduce heat and simmer, for only a few minutes, just to let flavours blend.
- Serve over hot pasta; linguine is recommended.