Recipe of the Week; Fresh Tomato Clam Sauce

Copyright by The Old School Housewife

Copyright by The Old School Housewife
I'm giving this recipe *** because it was the best red clam sauce I ever made and my husband actually liked it.  It was simple to make too.  Fresh tomatoes which we still have from the yard, gave it a great taste.  I got the idea in a small cook book but I revised it so much that I'm calling it my own.

Fresh Tomato Clam Sauce

 

 

1/4 c. extra virgin olive oil

4 or 5 cloves of garlic, chopped

1 medium onion, chopped

3 medium size tomatoes, peeled and chopped

10 oz. can baby clams

salt and freshly ground pepper to taste

hand full of fresh Italian parsley, chopped

3/4 lb. thin spaghetti

 

Heat the oil in a 10" frying pan and add the onion and garlic and tomatoes and the clam juice, salt and pepper.  Sauté on medium low heat while the spaghetti is cooking with no lid.  After the juice evaporates a little add the parsley and let it sit on top.

The last 3 minutes of the spaghetti cooking time add the clams to the sauce (don't leave the clams in too long or they will get tough)and raise the heat a little, stir.  When the spaghetti is cooked add it to the sauce with about 1/4 c. of the water from the spaghetti and mix it all together and serve in your favorite bowl.