Red Clam Sauce

• 1/4 c. butter
• 2 cloves garlic, peeled and minced
• 1/2 c. finely chopped onion
• 1/2 c. chopped celery
• 1 tsp. salt
• 1/2 tsp. dried leaf basil
• 1/4 tsp. each: dried leaf thyme and dried leaf oregano
• 1 (28 oz.) can peeled whole tomatoes, chopped and seeded
• 2 (10 1/2 oz.) cans minced clams, drained (reserve liquid)
• 1/4 c. good brandy (optional)
• 1/3 c. chopped fresh parsley
• linguine, freshly cooked

1. In a large saucepan, melt the butter; add the garlic, onion and celery.
2. Cook over medium heat for 5 minutes, until onion and celery are tender.
3. Add seasonings, tomatoes, clam liquid and brandy.
4. Simmer sauce for 30 minutes.
5. Stir in the clams and parsley.
6. Heat thoroughly and pour over prepared linguine.

butter, garlic, onion, celery, salt, dried leaf basil, dried leaf thyme, tomatoes, clams, brandy, parsley, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009627 (may not work)