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Pasta With Red Clam Sauce

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  Fettuccine/Spaghetti 8 Ounce
  Canned low sodium stewed tomatoes 16 Ounce (1 Can, With Juices)
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Onion powder 1 Teaspoon
  Dried italian seasoning 1 Teaspoon
  Celery seeds 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Carrot 1 Large, shredded
  Cornstarch 2 Teaspoon
  Canned chopped clams 6 1⁄2 Ounce, rinsed and drained (1 Can)

Cook the fettuccine or spaghetti according to the package directions, but without adding the salt.
Drain, rinse with hot water and drain again.
Meanwhile, drain and set aside 2 tablespoons of the juice from the tomatoes.
In a medium saucepan, combine the tomatoes (with remaining juices), tomato sauce, onion powder, Italian seasoning, celery seeds and pepper.
Bring to a boil and stir in the carrots.
Reduce the heat, cover and simmer for 5 minutes.
In a small bowl, stir together the cornstarch and the reserved 2 tablespoons of tomato juice.
Then stir the cornstarch mixture and clams into the tomato mixture.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 2 minutes more.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1428 Calories from Fat 77

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 123.5 mg41.2%

Sodium 1036 mg43.2%

Total Carbohydrates 248 g82.6%

Dietary Fiber 22 g88.1%

Sugars 49.6 g

Protein 84 g168.6%

Vitamin A 322.8% Vitamin C 136.8%

Calcium 39.6% Iron 329.9%

*Based on a 2000 Calorie diet

Pasta With Red Clam Sauce Recipe