Name: Fettuccine with Red Clam Sauce
Yield: Serves 2 to 4
Ingredients: 3 tablespoons olive oil; 5 garlic cloves, minced; 1 1/2 tablespoons tomato paste; 1 8-ounce bottle clam juice; 2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved; 2 tablespoons chopped fresh parsley; Pinch of dried red pepper flakes; Salt and pepper; 8 ounces fettuccine, freshly cooked

Recipe information

Yield
Serves 2 to 4

Ingredients

3 tablespoons olive oil

5 garlic cloves, minced

1 1/2 tablespoons tomato paste

1 8-ounce bottle clam juice

2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved

2 tablespoons chopped fresh parsley

Pinch of dried red pepper flakes

Salt and pepper

8 ounces fettuccine, freshly cooked

Preparation

Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.

TagsPasta Fettuccine Clam Shellfish Seafood Garlic Root Vegetable Vegetable Main Dinner Nut Free 30 Minutes or Less Saute Bon Appétit

Recipe notes

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