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Fettuccine with Clams and Tomato Sauce

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 cup pasta, 1 cup sauce, and 12 clams)
Each serving of this recipe provides what research indicates is a beneficial daily amount of lycopene.Lycopene count: 31 milligrams per serving.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 small)
  • 3 garlic cloves, minced
  • 2 cups low-sodium tomato juice
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley
  • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Nutrition Information

  • calories 475
  • caloriesfromfat 18 %
  • fat 9.4 g
  • satfat 1.4 g
  • monofat 5.1 g
  • polyfat 1.3 g
  • protein 32.7 g
  • carbohydrate 65 g
  • fiber 6.4 g
  • cholesterol 59 mg
  • iron 27.7 mg
  • sodium 590 mg
  • calcium 151 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.