Fettuccine with Red Clam Sauce
Yield
4 servingsPrep
28 minCook
17 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 5 | garlic |
cloves
minced |
*
|
| 1 ½ | tablespoons |
tomato paste
|
|
| 8 | ounces |
clam juice
|
*
|
| 6 ½ | ounces |
clams
drained |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | ounces |
pasta, fettuccine
freshly cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 5 | garlic |
cloves
minced |
*
|
| 23 | ml |
tomato paste
|
|
| 231.2 | ml/g |
clam juice
|
*
|
| 187.9 | ml/g |
clams
drained |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 231.2 | ml/g |
pasta, fettuccine
freshly cooked |
|
Directions
Reserve ½ cup clam juice.
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 ½ 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.
