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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 18%
  • Fat: 9.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 32.7g
  • Carbohydrate: 65g
  • Fiber: 6.4g
  • Cholesterol: 59mg
  • Iron: 27.7mg
  • Sodium: 590mg
  • Calcium: 151mg

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

  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.
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