Fettuccine with Clam Sauce and Potatoes

Real Simple
Fettuccine with Clam Sauce and PotatoesRecipe
Photo: Maria Robledo
Serves 4


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3/4 pound red-skinned potatoes, cut into 1/2-inch dice
1 (15-ounce) can white clam sauce
1/2 pound fettuccine
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, minced
1/3 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice


Prep: 15 Minutes
Other: 15 Minutes

Place potatoes in a saucepan with enough cold water to cover. Bring to a boil, cover, and reduce heat to medium. Cook 10 minutes or until just tender. Drain and place in a bowl with the clam sauce. Set aside.

Cook fettuccine according to package directions, about 8 minutes. Drain in a colander and set aside. Add the oil and butter to the pot and return to medium heat. Sauté the garlic and parsley 1 minute. Pour in the potato and clam sauce mixture and bring to a simmer. Add the cooked fettuccine and lemon juice to the sauce and heat about 30 seconds.

Created date

May 2004