Red Clam Sauce

2 cans minced clams, drained with liquid reserved
1 can delmonte diced tomatoes w/ garlic and onions
1 cup sliced mushrooms
2 Tbsp chopped onion
2 cloves garlic, minced
1 tsp grated ginger root
1 Tbsp white wine
1 Tbsp EVOO

In large pan, heat olive oil. Add onion, garlic and ginger and sautee until onion is tender. Add mushrooms and liquid from clams. Brig to a boil and add wine. Reduce heat and simmer until liquid is reduced by 1/2. Add tomatoes and mix well. Simmer for about 10 minutes. Add clams and heat through. Serve over pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user TERYNSMA612.