Red clam sauce for pasta

 
                          Red Clam Sauce for Pasta
 
 Recipe By     : Sharon Frye
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta                            Sauces and Marinades
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   margerine
    1      cup           chopped onion
    2      teaspoons     garlic powder
    1                    bay leaf
      1/4  teaspoon      basil
      1/2  teaspoon      Italian Seasoning
    1      teaspoon      salt
      1/4  teaspoon      pepper
    1                    packed tablespoon -- brown sugar
   28      oz            tomato puree
    6      oz            tomato paste
      1/4  cup           dry white wine
   16      oz            canned clams -- or more
      1/4  cup           dried parsley
 
 Brown onion in oil. Add everything else, including juice from
 clams, but reserve the clams. Simmer, uncovered, for 1 hour.
 Add the clams. Heat for about 5 minutes, or until clams are hot
 through. Serve over hot, cooked linguini.
 
 Personal note: This is a thin sauce. If you want it thick, mix
 about 3 tablespoons cornstarch with a little water, and add it
 to desired thickness. We liked it thin, however. The lots and
 lots of clams that were in this sauce (thanks to the other
 half) merely added to its goodness. We really liked this one. I
 had extra sauce that I've put in the freezer....we'll have to
 wait to see how that turns out.
 
 
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 Per serving: 1283 Calories; 12g Fat (8% calories from fat); 140g Protein;=
  158g Carbohydrate; 304mg Cholesterol; 2943mg Sodium