| 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 |
tb |
Olive oil; plus |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Onion; chopped |
| 2 |
cl |
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 |
ts |
Dried oregano |
| 1/8 |
ts |
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
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