Red Clam Sauce

2 cans clams, chopped or minced
3 cans stewed tomatoes
1/2 bell pepper chopped
1 t. sugar
1/4 t salt
1/2 t cayenne pepper, ground
1 t dried crushed parsley
1 T olive oil
1 clove (or more) garlic, minced

Saute pepper in olive oil over medium heat, until soft. Turn heat down to low, add garlic. Move garlic constantly to prevent burning. Drain juice from tomatoes into bowl, set aside. Put tomatoes in pan. I snip my tomatoes with kitchen shears into smaller pieces. Return to medium heat. Pour in tomato juice a little at a time as tomatoes cook. Add sugar, salt, cayenne pepper, and parsley. Drain clams, save juice. Once most of the tomato juice has simmered away, add clams. Stir around unil warmed. Pour clam juice in to make sauce. Lower heat, simmer until thickened. Serve over linguine or other pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user SHACKSHACK.