Name: Fettuccine with Clams, Haricots Verts, and Parsley
Yield: 6 servings (serving size: about 1 cup clam mixture and about 1 cup pasta)
Ingredients: butter; coarsely chopped peeled tomato; finely chopped shallots; salt; garlic cloves, minced; dry white wine; (8-ounce) bottle clam juice; littleneck clams in shells (about 2 pounds), scrubbed; haricots verts, trimmed and cut in half crosswise; chopped fresh flat-leaf parsley; hot cooked fettuccine (about 1 pound uncooked pasta)

Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are crisp-tender. Remove from heat; stir in parsley. Serve immediately over pasta.

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Fettuccine with Clams, Haricots Verts, and Parsley

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