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Bon Appétit

Fettuccine with Red Clam Sauce

By Connie Barbara Schaeffer

3.9

(24)

Recipe information

  • Yield

    Serves 2 to 4

Ingredients

3 tablespoons olive oil
5 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 8-ounce bottle clam juice
2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved
2 tablespoons chopped fresh parsley
Pinch of dried red pepper flakes
Salt and pepper
8 ounces fettuccine, freshly cooked

Preparation

  1. 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 1/2 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.

TagsPastaFettuccineClamShellfishSeafoodGarlicRoot VegetableVegetableMainDinnerNut Free30 Minutes or LessSauteBon Appétit
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