Clam Sauce

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.