Red Clam Sauce (For Pasta)(Serves 4) - cooking recipe

Ingredients

2 (10 oz.) cans clams (whole or minced)
1 clove garlic, minced
1 1/2 Tbsp. olive oil
2 Tbsp. minced fresh parsley
2 c. tomatoes (one 16 oz. can with liquid or if fresh, peeled and cored), chopped
2 Tbsp. tomato paste
1/4 tsp. dried oregano, crumbled
salt and pepper to taste

Preparation

Chop clams; save juice.
In a heavy saucepan, saute the garlic in the oil for 1 minute, but do not let the garlic brown.
Add the parsley, tomatoes and their juice, tomato paste and 1/2 cup of the clam juice.
Simmer the sauce, uncovered, for about 40 minutes or until the sauce is thickened.
Add the clams, oregano and pepper and simmer the sauce 2 minutes longer.
Serve.