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Fettuccine With Tomato Clam Sauce

chef.jackson's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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