| 2 tsp vegetable oil | | 2 x garlic cloves, minced | | 2 x onions, chopped | | 10 oz canned baby clams | | 14 oz canned tomato sauce | | 14 cup fresh parsley, chopped | | 2 tsp granulated sugar | | 1/4 tbl salt | | 1/4 tbl pepper | | 3/4 lb linguine |
| | In a large skillet , beat oil over medium heat; cook garlic and onions , stirring occasionally, for 5 minutes or until softened. | | Drain clams , reserving 1/3 cup juice. 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. Add clams; cook for 1 minutes. | | 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. Add sauce and toss to coat. | | Serve sprinkled with remaining parsley. |
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