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.
Cooking Light OCTOBER 2001
Drain clams in a colander over a bowl, reserving liquid.
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.
Go to full version of