Pasta With Tomato Clam Sauce by Jax
This is a simple recipe that goes well with canned or fresh clams. It’s really important to use fresh garlic and tomatoes as this really contributes to the flavor of the dish.
1 lb pasta
1 12 oz can tomato paste
1 15 oz can tomato sauce
2 cans clams (reserve the clam juice) or 1lb fresh clams
1 chopped onion
6-8 cloves garlic
3 Roma tomatoes
1 teaspoon Lee Kum Kee Chili Garlic Sauce
Tabasco or any hot sauce
Old Bay Seasoning
Cavendar’s Greek Seasoning
fresh ground pepper
1. Strain the clam juice from the cans into a bowl. Set the clam juice aside for later. Chop up the onion and the garlic cloves. Cook on medium heat in a sauce pan or wok. The pan must be large enough to hold the sauce. If you are using fresh clams, steam them and then remove each clam from the shell. Add in the clams minus the clam juice and stir around the pan. Make sure the mixture does not burn.