Fettuccine W/Sun-Dried Tomato/Clam Sauce

Recipe Ingredients

		- waldine van geffen vghc42a
4		Sun-dried tomatoes - soak in
		- 1/2 c boiling water 2 mins
1 tablespoon	15ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - chopped
2		Garlic - minced
1 oz	28g	Anchovy fillets - drain, chop
7 oz	198g	Canned whole clams - drain
1/2 cup	118ml	Low-sod chicken broth
1/2 cup	118ml	Clam and tomato juice blend
1/4 cup	59ml	Tomato paste
1/2 teaspoon	2.5ml	Dried oregano
1/8 teaspoon	0.6ml	Red pepper flakes
3 oz	85g	Fettuccine - cook al dente

Recipe 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)

Source:
Mario Batali

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