Fettuccine with Clams, Haricots Verts, and Parsley

Ingredients

• 3 tablespoons butter
• 1 cup coarsely chopped peeled tomato
• 7 cups hot cooked fettuccine (about 1 pound uncooked pasta)
• 1 cup dry white wine
• 8 ounces haricots verts, trimmed and cut in half crosswise
• 42 littleneck clams in shells (about 2 pounds), scrubbed
• 3 garlic cloves, minced
• + 4 more ingredients
• • 1 (8-ounce) bottle clam juice
  • ½ teaspoon salt
  • ¼ cup finely chopped shallots
  • 1 cup chopped fresh flat-leaf parsley

Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are c...

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