Red Clam Sauce and Spaghetti

3 tablespoon Light Olive Oil
14 1/2 oz can Italian style stewed tomatos
6 1/2 oz can minced clams and juice
3/4 cup (medium) onion diced
6 cloves of garlic diced (3 tsp minced garlic)
1 tbsp oregano
1 tbsp basil
2 tbsp parsley
13.25 oz package Healthy Harvest Whole Wheat Pasta Thin Spaghetti
Kraft Parmesan Cheese to taste

In one sauce pan add 3 tbsp light olive oil in a sauce pan with diced garlic and onion and simmer until cooked.
In a larger sauce pan boil water for pasta and prepare to directions.
Open can of stewed tomatos and pour into a bowl, break apart or dice tomatos into small pieces and add to onion, garlic and olive oil.
Open the can of minced clams and carefully pour the juice from the can into the stewed tomatos, saving the clams.
Add 1/2 of the basil and oregano to the tomato sauce and simmer.
10 minutes prior to the pasta being completed (approximately when you put the pasta into the water) add the clams to the tomato mixture. Do not cook them longer than 10 minutes.
After another 5 minutes, add the rest of the oregano, basil and the parsley.
Add parmesan to taste (approx 1 tbsp)

One serving is approximately 1 cup cooked pasta, 3 tbsp tomato sauce (it goes a long way) with 1 tablespoon parmesan cheese, one serving without pasta and parmesan is about 125 calories!

Number of Servings: 7

Recipe submitted by SparkPeople user JENIKLOSS.