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Clam Sauce
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Source: Carme Engel
| 1 tablespoon | olive oil |
| 1 medium | onion, chopped |
| 1 clove | garlic, minced |
| 1-2 tablespoons | white wine |
| 1 16-ounce can | diced tomatoes |
| 1 tablespoon | parsley |
| ½ teaspoon | oregano |
| ½ teaspoon | basil |
| 1 jar | Progresso clam sauce |
| 1 can | minced clams |
| 8 ounces | linguine |
| black pepper |
Sauté onion in olive oil, add garlic and continue to sauté until onion is soft. Add wine and simmer until liquid has almost evaporated. Add tomatoes, parsley, basil, and oregano. Simmer for 20 minutes. Add clam sauce and clams. Simmer 5 minutes. Put water on to boil for the linguine while sauce is simmering, but before putting in the clams and jar of sauce (clams will toughen if cooked too long). Break a half pound of linguine in the boiling water. Cook until linguine is done, about 8 minutes. Drain and pour sauce over linguine. top with grated Romano cheese and black pepper. Serve at once.
This is a Carme Engel contribution.
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