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Clam Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 cup)
This quick-and-easy clam sauce recipe features canned clams, chopped tomatoes, minced garlic,  white wine, crushed red pepper, and fresh herbs.  Serve over hot cooked fettuccine for an easy weeknight entrée.

Ingredients

  • 3 (6 1/2-ounce) cans minced clams, undrained
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 1/3 cups chopped tomato
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon crushed red pepper
  • 1/2 cup dry white wine
  • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 289
  • caloriesfromfat 20 %
  • fat 6.3 g
  • satfat 1.1 g
  • monofat 3.3 g
  • polyfat 1.1 g
  • protein 9.8 g
  • carbohydrate 48.5 g
  • fiber 2.8 g
  • cholesterol 64 mg
  • iron 3.7 mg
  • sodium 316 mg
  • calcium 49 mg

How to Make It

  1. Drain clams in a colander over a bowl, reserving liquid.

  2. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add tomato, parsley, and pepper; cook 1 minute. Add wine; cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately.