Fettuccine with Clams and Tomato Sauce

Fettuccine with Clams and Tomato Sauce
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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