| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Pasta, Sauces, Seafood, Sun-dried, Wrv | 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 | Fettucine, 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 fettucine. 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) Posted to MM-Recipes Digest V3 #358 From: "Deborah Kühnen" <[email protected]> Date: Sun, 29 Dec 96 23:28:59 UT
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