| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1990 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 5 |
|
Garlic cloves, minced |
| 1 1/2 |
T |
Tomato paste |
| 1 |
|
8 ounce bott clam juice |
| 2 |
|
6 1/2 ounces chopped clams |
|
|
drained 1/2 cup |
|
|
juice reserved |
| 2 |
T |
Chopped fresh parsley |
| 1 |
|
Pinches dried red pepper |
|
|
flakes |
|
|
Salt and pepper |
| 8 |
oz |
Fettuccine, freshly cooked |
INSTRUCTIONS
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, reserved 1/2 cup juice 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
sauce over fettuccine. Toss thoroughly and serve. Serves 2 to 4. Bon
Appetit April 1990 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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