| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1990 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 5 |
|
Garlic cloves; minced |
| 1 1/2 |
tb |
Tomato paste |
| 1 |
|
8 ounce bott clam juice |
| 2 |
|
6 1/2 ounces chopped clams; drained, 1/2 cup |
|
|
; juice reserved |
| 2 |
tb |
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
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