Garden Basket Pasta with Clam Sauce recipe

All Recipes Seafood Shellfish Clams

Ingredients

2 (6.5 ounce) cans minced clams
1 tablespoon olive oil
½ cup minced onion
½ cup minced carrots
6 cloves garlic, minced
2 cups chopped tomatoes
½ cup red bell pepper, chopped
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
½ cup chopped fresh parsley
¼ cup chopped fresh basil
1 pound dry fettuccine pasta

Nutrition Info

289.4 calories
carbohydrate: 49.1 g
cholesterol: 34.3 mg
fat: 3.8 g
fiber: 3.3 g
protein: 15.8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 200.2 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain clams, reserving 1 cup clam juice, set clams aside.

  2. Heat oil in large non-stick skillet over medium-high heat. Add minced onion, carrot, and garlic, saute 3 minutes, add reserved clam juice, tomatoes, bell pepper, salt, red/black pepper and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.

  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Remove sauce from heat, stir in clams, parsley, and basil. Pour over pasta and gently toss.

Recipe Yield

8 servings

Recipe Note

Garden fresh vegetables mingled with clams! It doesn't get any better than this!

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