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Photo: Maria Robledo Photo by: Photo: Maria Robledo

Fettuccine with Clam Sauce and Potatoes

Real Simple MAY 2000

  • Yield: Serves 4
  • Prep time: 15 Minutes
  • Other: 15 Minutes


  • 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


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.


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Fettuccine with Clam Sauce and Potatoes Recipe