This recipe tastes as if you've been working on it all day. What a classy way to jazz up pasta sauce! —JoAnn Brown, LaTrobe, Pennsylvania
Pressure-Cooker Red Clam Sauce
Pressure-Cooker Red Clam Sauce
Prep Time
20 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (6-1/2 ounces each) chopped clams, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/4 cup minced fresh parsley
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 6 ounces linguine, cooked and drained
Directions
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. When oil is hot, add onion; saute until tender. Add garlic; cook 1 minute longer. Press cancel.
- Stir in the next 8 ingredients. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Discard bay leaf. Serve with linguine.
Nutrition Facts
1 serving: 302 calories, 5g fat (0 saturated fat), 33mg cholesterol, 667mg sodium, 50g carbohydrate (11g sugars, 5g fiber), 17g protein.
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