Italian recipes

Fettuccine with Sun-Dried Tomato/Clam Sauce

Course : Italian
Serves: 4

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Ingredients:

4 medium sun-dried tomatoes -- soak in 1/2 c boiling water 2 mins

1 tablespoon olive oil -- plus

1 teaspoon olive oil

1/2 cup onion -- chopped

2 cloves garlic -- minced

1 ounce anchovy fillets -- drain, chop

7 ounces canned whole clams -- drain

1/2 cup low-sod chicken broth

1/2 cup clam and tomato juice blend

1/4 cup tomato paste

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes

3 ounces fettuccine -- cook al dente

4 medium sun-dried tomatoes -- soak in 1/2 c boiling water 2 mins

1 tablespoon olive oil -- plus

1 teaspoon olive oil

1/2 cup onion -- chopped

2 cloves garlic -- minced

1 ounce anchovy fillets -- drain, chop

7 ounces canned whole clams -- drain

1/2 cup low-sod chicken broth

1/2 cup clam and tomato juice blend

1/4 cup tomato paste

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes

3 ounces fettuccine -- cook al dente

Preparation / Directions:

In mini food processor, process tomatoes until pureed; set aside. In large nonstick skillet, heat oil. Add onions, anchovies and garlic. Cook, stirring frequently 3 to 4 minutes, or until onion is tender. Add tomatoes and remaining ingredients except fettuccine. Bring to a boil; reduce heat to low and simmer 12 to 15 minutes. Place drained pasta in serving bowl. Spoon clam sauce on top. Toss to mix well. (wrv)

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