Fettuccine With Tomato Clam Sauce Recipe
Ingredients
| Dried tomato | 4 | |
| 1 tablespoon + 1 teaspoon olive oil | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 ounce drained anchovy fillets, coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Clams | 6 Ounce, drained | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| 1/2 cup clam and tomato juice blend | ||
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon, dried | |
| 3 ounces fettuccine, 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.
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.
Chef
