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Categories:Viewed: 108 - Published at: 7 years ago
Ingredients
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 8-ounce bottle clam juice
- 2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved
- 2 tablespoons chopped fresh parsley
- Pinch of dried red pepper flakes
- Salt and pepper
- 8 ounces fettuccine, freshly cooked
Method
- 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.
