pril 23, 1989 - North Shore News

Super Moist

SUNFLOWER OIL

UNICO | 2 i | Carrot ‘ Chocolate Chocolate Chip

99

3 Litre.
- Bottle ©

WHOLE PLUM
OR CRUSHED

TOMATO PASTE

UNICO

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Marinated Artichokes

UNICO seeeeeee
Expresso Coffee

CELLINI.... . ne 250g PKG.

Stuffed Manzanilla Olives
UNICO...... sesteteeseveseereee ceseeesvaee 375 ml JAR

italian Olives
UNICO... . veces 79 MU JAR

Stuffed Queen Olives

UNICO......... teens

Artichokes

UNICO - BRINE. sees 398ml TIN

seedZ9 Ml JAR

Golden : Lemon: German Chocolate
White - Devil - French Vaniila

SPAGHETTI WITH RED CLAM SAUCE

FROM

§,

2 to 3 cloves garlic, finely
chopped

2 tbsp. butter

2 tbsp. olive oil

2 6'4-ounce cans chopped clams

\% cup dry white wine

1 28-ounce can Italian plum
tomatoes, chopped (796ml)

¥% cup chopped fresh parsley

2 tbsp. chopped fresh basil (or
I tsp. dried)

4 tsp. dried oregano

tsp. sugar

tsp. salt

% tsp. red pepper flakes
(optional)

I pound spaghetti (454g)

Saute garlic in butter and oil until
golden. Drain the clam liquid fram
the clams, reserving clams. Add the
fiquid to the pan together with the
wine. Boil for 1 minute. Stir in the
tomatoes, parsley, basil, oregano,
sugar, salt, and pepper flakes.
Simmer, uncovered, for 30 minutes.
Add clams and heat through.

Bring a large pot of salted water
to a boil. Add the spaghetti and
cook until tender but firm. Drain
and transfer to a serving bowi. Pour
the clam sauce over the spaghetti
and toss tocoat. Serve immediately.