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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Red Clam Sauce (Rose Saglimbeni) Recipe

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This recipe for Red Clam Sauce (Rose Saglimbeni) is from The Saglimbeni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbs. olive oil
2 onions, sliced
1 - 2 cloves garlic chopped
1 small zucchini, sliced thin
2 tbs. minced fresh parsley
1 tbs. celery leaves
1 # mushrooms, sliced
1 tsp. salt
1 tsp. pepper
2 jalapeņo peppers, whole
2 cans minced clams, drain and save juice
2 lg. cans plum tomatoes, or crushed
2 sm. cans tomato paste
Directions:
Directions:
Saute onions and mushrooms in olive oil, stirring often in large pot. Add zucchini, garlic, parsley, celery leaves, salt, pepper, jalapeņos, clams, tomatoes and tomato paste. Use clam juice and enough water to "rinse" out paste cans and then add to pot.
Simmer slowly with lid on and stir often, cooking for 1 - 2 hours. Remove peppers before serving over linguine.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
if you like a little more heat, pierce jalapeņo peppers before removing!

 

 

 

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