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Mixed Herb Spaghetti and Clam Sauce |
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Serves: 6
Print this Recipe
Keep these ingredients in your pantry so on those hectic days, this meal will be a snap to fix.
2 cups chopped tomatoes (about 2 large)
1 cup tomato juice
1/2 cup dry white wine or tomato juice
2 tablespoons lemon juice
1 teaspoon vegetable oil or olive
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 (10-ounce) cans whole baby clams, drained
6 cups hot cooked spaghetti
Heat tomatoes, tomato juice, wine, lemon juice, oil, salt and pepper to boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes or until slightly thickened. Stir in parsley, basil and clams. Serve over spaghetti.
1 Serving: Calories 300 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 35mg; Sodium 650mg; Carbohydrate 48g (Dietary Fiber 2g); Protein 20g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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