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Pressure-Cooker Red Clam Sauce

3 | 2 Reviews
Total Time:Prep: 20 min. Cook: 5 min.

By Taste Of Home Editorial Team

Recipe by JoAnn Brown, Latrobe, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

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

TEST KITCHEN APPROVED

Pressure-Cooker Red Clam Sauce

3 | 2 Reviews Add your review
Yield:4 servings
Prep:20 min
Cook:5 min
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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
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Directions

  1. 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.
  2. 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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