Fettuccine with Clams and Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Each serving of this recipe provides what research indicates is a beneficial daily amount of lycopene. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion (1 small) |
3 garlic cloves, minced |
2 cups low-sodium tomato juice |
1/2 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
48 littleneck clams in shells, scrubbed (about 2 3/4 pounds) |
1 (28-ounce) can diced tomatoes, undrained |
1/4 cup chopped fresh parsley |
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) |
Directions:
1. 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. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.
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