Fettuccine With Tomato Clam Sauce
|Dried tomato halves||4|
|Olive oil||4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Anchovy fillets||1 Ounce, drained, coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Canned clams||6 Ounce, drained|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Clam and tomato juice||1⁄2 Cup (8 tbs), blended|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Dried red pepper flakes||1⁄8 Teaspoon|
|Fettuccine||3 Ounce, cooked and drained|
1. In small bowl, soak tomatoes in boiling water to cover 2 minutes; drain. In mini food processor, puree tomatoes; set aside.
2. In large nonstick skillet, heat oil; add onion, anchovies and garlic. Cook, stirring frequently, 3-4 minutes, or until onion is tender. Add tomatoes and remaining ingredients except fettuccine. Bring to a boil; reduce heat to low and simmer 12-15 minutes.
3. Place fettuccine in serving bowl. Spoon clam sauce on top of fettuccine. Toss to mix well.