Fettuccine with Clams and Tomato Sauce

Becky Luigart-Stayner
Each serving of this recipe provides what research indicates is a beneficial daily amount of lycopene.

Lycopene count: 31 milligrams per serving.

Yield:

4 servings (serving size: 1 cup pasta, 1 cup sauce, and 12 clams)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Jaime Harder,

October 2006