Each serving of this recipe provides what research indicates is a beneficial daily amount of lycopene.
Lycopene count: 31 milligrams per serving.
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)
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.