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Pressure-Cooker Red Clam Sauce

Name: Pressure-Cooker Red Clam Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 5 min.

Makes

4 servings

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 Recipe photo by Taste of Home

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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.

Pressure-Cooker Red Clam Sauce

Total Time

Makes

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Ingredients

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