Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | - waldine van geffen vghc42a |
4 \N | 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 |
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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