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Makes 2 to 3 Servings
| 1 can (5 oz/142 g) |
baby clams |
| 2 Tbsp (30 mL) |
olive oil |
| 3 Tbsp (45 mL) |
chopped fresh parsley |
| 1 |
clove garlic, chopped |
| 2 Tbsp (30 mL) |
tomato paste |
| |
salt and pepper to taste |
| 250 g |
cooked pasta, well drained (spaghetti,
fettuccine, or linguine) |
-
Drain the clams reserving both the clams and juice. Set aside.
-
In a medium saucepan, heat the oil gently. Stir in the parsley and garlic. Cook
for about 1 minute.
-
Add reserve clam juice. Stir in tomato paste and cook, stirring occasionally for
5 - 8 minutes. Taste for seasonings and add salt and pepper if needed.
-
Stir in clams and cook until heated through, about 2 minutes.
(May be made ahead to this point and reheated.)
-
Place the warm, drained pasta in a large serving bowl, add sauce and toss gently
until well mixed. Serve immediately.
Wonderful with crusty bread and a crisp green salad.
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This site was last updated
05/15/05
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