Ingredients
Prep
- 3 cans chopped clams 6.5 ounces each
- 14 oz fire roasted diced tomatoes
- 1/2 C frozen chopped onions
- 1 T minced garlic
- 1 T honey
- 1 T Italian seasoning
- 1 t dried parsley flakes
- 1 bay leaf
- 1/8 t crushed red pepper flakes
- salt and pepper to taste
On Cooking Day
- 28 oz can crushed tomatoes
- 1 1/2 lb whole wheat linguine noodles gluten free or zucchini noodles work also
- 1/4 C freshly chopped basil for serving optional
- 8 C salad greens
Instructions
To Assemble
- Drain 2/3 of clam juice. Add clams along with remaining juice and remaining ingredients to a large zipper bag. Zip to seal and shake to mix.
To Cook
- Pour mixture into slow cooker along with crushed tomatoes. Cook on low for 3-4 hours.
- Cook pasta according to package directions. Stir pasta sauce and remove bay leaf. Season with salt and pepper to taste if desired. Serve over pasta sprinkled with fresh basil along with a green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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