• 2 ts Vegetable oil
  • 1/4 ts Pepper
  • 2 Garlic cloves, minced
  • 3/4 lb Linguine
  • 2 Onions, chopped
  • 10 oz Canned baby clams
  • 14 oz Canned tomato sauce
  • 1/4 c Fresh Parsley, chopped
  • 2 ts Granulated sugar
  • 1/4 ts Salt


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 lare 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.