Name: Fettuccine with Clams, Haricots Verts, and Parsley
Yield: 6 servings (serving size: about 1 cup clam mixture and about 1 cup pasta)
Ingredients: 3 tablespoons butter; 1 cup coarsely chopped peeled tomato; ¼ cup finely chopped shallots; ½ teaspoon salt; 3 garlic cloves, minced; 1 cup dry white wine; 1 (8-ounce) bottle clam juice; 42 littleneck clams in shells (about 2 pounds), scrubbed; 8 ounces haricots verts, trimmed and cut in half crosswise; 1 cup chopped fresh flat-leaf parsley; 7 cups 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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