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Fettuccini with Red Clam Sauce
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Recipe Information
Betsy Couch, through The Kitchen Link


  • Red clam sauce:
  • 3 tbsp (45 ml) Olive oil
  • 5 cloves Garlic, minced
  • 1-1/2 tbsp (20 ml) Tomato paste
  • 1 bottle Clam juice (8 oz)
  • 2 cans Chopped clams (6-1/2 oz (182 grm) each), drained, 1/2 cup (125 ml) juice reserved
  • 2 tbsp (30 ml) Fresh parsley, chopped
  • Pinch of dried red pepper flakes
  • Salt and pepper to taste
  • Pasta:
  • 16 ounces Fettuccine, freshly cooked
  • Heat oil in heavy medium skillet over medium heat.
  • Add garlic and saute until golden brown, about 1 minute.
  • Add tomato paste and stir 1 minute.
  • Add clam juice, 1/2 cup (125 ml) juice reserved from clams, and parsley, and simmer until slightly thickened, about 15 minutes.
  • Add clams and red pepper flakes, and heat through.
  • Season with salt and pepper.
  • Pour over fettuccine.
  • Toss throughly and serve.

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