3 tablespoons (45 mL) canola oil
1 small onion, chopped
1 garlic clove, finely chopped
1 28-ounce (796-mL) can plum tomatoes, drained
1 51?2-ounce (156 ml) can tomato paste
1/3 cup (75 mL) finely chopped parsley
1 teaspoon (5 mL) dried oregano, crushed
1/2 teaspoon (2 mL) salt
3/4 cup (150 mL) water, if needed
2 cups (500 mL) canned baby clams, drained and chopped
1 10-ounce (284 mL) can sliced mushrooms
12 ounces (375 g) fettucini or other long pasta, cooked
Parmesan cheese for garnish
Heat oil in a skillet; add onion and sauté until limp. Add garlic and sauté until onion is golden. Transfer to a slow cooker. Add drained tomatoes, tomato paste, parsley, oregano and salt. Cover and cook on high for 15 minutes, until pot heats up. Turn heat to low and cook for 12 to 18 hours. Check half way through the cooking time and if sauce is too thick, add water to bring it to desired consistency.
Add clams and mushrooms during the last hour of cooking. Serve over cooked pasta and sprinkle with Parmesan cheese. Makes 6 servings.