Fettuccine with Clams and Tomato Sauce

Ingredients

• ¼ cup chopped fresh parsley
• ½ cup dry white wine
• 3 garlic cloves, minced
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
• ¼ teaspoon salt
• 1 (28-ounce) can diced tomatoes, undrained
• 2 tablespoons olive oil
• + 4 more ingredients
• • ¼ teaspoon crushed red pepper
  • 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
  • 1 cup chopped onion (1 small)
  • 2 cups low-sodium tomato juice

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discar...

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