Clam Sauce for Pasta


  • 1 can (10 oz) clams
  • 1 chopped onion
  • 2 cups chopped tomatoes
  • 3 Tbs Napoleon Tomato Paste
  • ¼ cup chopped basil
  • ¼ cup Napoleon Extra Virgin Olive Oil
  • salt and pepper to taste


Cook onion in the ¼ cup of Napoleon Extra Virgin Olive Oil until soft. Add tomatoes, tomato paste, basil, salt and pepper. Simmer for 30 minutes, stirring occasionally. Add clams and bring to a boil. Lower heat and simmer for an additional minute. Don’t overcook clams!

Serve hot over ½ to ¼ pounds of cooked pasta. For a finishing touch, sprinkle with grated cheese.