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
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