Fettucine with sun dried tomato & clam sauce

4 Servings

Ingredients

Quantity Ingredient
-Waldine Van Geffen VGHc42A
4.00 Sun-dried tomatoes; soak in 1/2 C boiling water 2 mins
1.00 tablespoon Olive oil; plus
1.00 teaspoon Olive oil
½ cup Onion; chopped
2.00 clove Garlic; minced
1.00 ounce Anchovy fillets; drain, chop
7.00 ounce 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
3.00 ounce Fettucine; 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 fettucine. 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)

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