Ingredients
1 tablespoon canola oil1 medium onion, chopped2 garlic cloves, minced2 cans (6-1/2 ounces each) chopped clams, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1/4 cup minced fresh parsley1 bay leaf1 teaspoon sugar1 teaspoon dried basil1/2 teaspoon dried thyme6 ounces linguine, cooked and drained
Preparation
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.
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.
