| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian2 |
4 |
Servings |
INGREDIENTS
|
|
waldine van geffen |
|
|
vghc42a |
| 4 |
|
Sun-dried tomatoes, soak in |
|
|
1/2 c boiling water 2 |
|
|
mins |
| 1 |
T |
Olive oil, plus |
| 1 |
t |
Olive oil |
| 1/2 |
c |
Onion, chopped |
| 2 |
|
Garlic, minced |
| 1 |
oz |
Anchovy fillets, drain chop |
| 7 |
oz |
Canned whole clams, drain |
| 1/2 |
c |
Low-sod chicken broth |
| 1/2 |
c |
Clam and tomato juice blend |
| 1/4 |
c |
Tomato paste |
| 1/2 |
t |
Dried oregano |
| 1/8 |
t |
Red pepper flakes |
| 3 |
oz |
Fettuccine, cook al dente |
INSTRUCTIONS
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) Per serving: 86 Calories (kcal); 5g Total Fat; (53% calories
from fat); 3g Protein; 7g Carbohydrate; 6mg Cholesterol; 432mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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