Fettuccine with Clams and Tomato Sauce
By nikkiasse
Rate this recipe
4.3/5
(3 Votes)
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion (1 small)
- 3 garlic cloves, minced
- 2 cups low-sodium tomato juice
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
- 1 (28-ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Details
Preparation
Step 1
Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.
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