Fettuccine with sun-dried tomato/clam sauce

4 servings

Ingredients

Quantity Ingredient
- waldine van geffen vghc42a
4 Sun-dried tomatoes; soak in 1/2 c boiling water 2 mins
1 tablespoon Olive oil; plus
1 teaspoon Olive oil
½ cup Onion; chopped
2 cloves Garlic; minced
1 ounce Anchovy fillets; drain, chop
7 ounces Canned whole clams; drain
½ cup Low-sod chicken broth
½ cup Clam and tomato juice blend
¼ cup Tomato paste
½ teaspoon Dried oregano
⅛ teaspoon Red pepper flakes
3 ounces Fettuccine; cook al dente

Directions

In mini food processor, process tomatoes until pureed; set aside. In large nonstick skillet, heat oil. Add onions, anchovies and garlic. Cook, stirring frequently 3 to 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 to 15 minutes. Place drained pasta in serving bowl.

Spoon clam sauce on top. Toss to mix well. (wrv) Per serving: 86 Calories (kcal); 5g Total Fat; (53% calories from fat); 3g Protein; 7g Carbohydrate; 6mg Cholesterol; 432mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes