Clam Sauce

Randy Mayor; Melanie J. Clarke

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 20%
  • Fat: 6.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 9.8g
  • Carbohydrate: 48.5g
  • Fiber: 2.8g
  • Cholesterol: 64mg
  • Iron: 3.7mg
  • Sodium: 316mg
  • Calcium: 49mg

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

Preparation

  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.
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