Name: Fettuccine with Clams and Tomato Sauce
Yield: 4 servings (serving size: 1 cup pasta, 1 cup sauce, and 12 clams)
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion (1 small); 3 garlic cloves, minced; 2 cups low-sodium tomato juice; ½ cup dry white wine; ¼ teaspoon salt; ¼ teaspoon crushed red pepper; 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds); 1 (28-ounce) can diced tomatoes, undrained; ¼ cup chopped fresh parsley; 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

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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Fettuccine with Clams and Tomato Sauce

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