FriendsEAT New York

FETTUCCINE WITH RED CLAM SAUCE

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Reference:

Bon App�tit, April 1990 Connie Barbara Schaeffer: San Leandro, California

Prep:

Active time: 30 min Start to finish: 45 min

Servings:

Serves 2 to 4.

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Submitted by:

Foodie

Ingredients

tbsp olive oil

garlic cloves, minced

1/2 tbsp tomato paste

8-ounce bottle clam juice

6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved

tbsp chopped fresh parsley

Pinch of dried red pepper flakes

Salt and pepper

ounces fettuccine, freshly cooked

Directions

Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.

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