Search
by Ingredient

Fettuccine with Red Clam Sauce

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fly

YIELD

4 servings

PREP

28 min

COOK

17 min

READY

45 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
5 5
GARLIC GARLIC CLOVES
minced *
1 ½ 23
TABLESPOONS ML TOMATO PASTE
8 231.2
OUNCES ML/G CLAM JUICE *
6 ½ 187.9
OUNCES ML/G CLAMS
drained
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh
1 1
PINCH PINCH RED PEPPER FLAKES *
8 231.2
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 347 29% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 47mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 32g
Vitamin A 8% Vitamin C 17%
Calcium 5% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

Email this recipe