TLC Cooking "Red Clam Sauce with Vegetables"

Red Clam Sauce with Vegetables

Red Clam Sauce with Vegetables

YIELD Makes 4 servings
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INGREDIENTS

2	cups sliced fresh mushrooms
1	can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1	cup chopped green bell pepper
1	can (8 ounces) no-salt-added tomato sauce
1/2	cup chopped onion
1‑1/2	teaspoons dried basil
3/4	teaspoon dried savory leaves
1/2	teaspoon black pepper
1	small yellow squash, sliced and halved
2	cans (6-1/2 ounces each) minced clams, drained, reserving liquid
2	tablespoons cornstarch
3	cups hot cooked spaghetti

PREPARATION:

Combine mushrooms, tomatoes with juice, bell pepper, tomato sauce, onion, basil, savory and black pepper in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are tender.
Stir in squash and clams. Combine 1/2 cup clam liquid and cornstarch in small bowl. Stir into mixture in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Serve over spaghetti.

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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