3 cans minced clams, undrained
1 tablespoon olive oil
2 garlic cloves, minced
1 1/2 cups chopped tomato
2 tablespoons fresh parsley, minced
1 teaspoon crushed red pepper
1/2 cup dry white wine
4 cups hot cooked fettuccine, about 8 oz. uncooked
2 tablespoons fresh basil, chopped
1. Clam clams in colander over a bowl, reserving liquid.
2. Heat oil in a large non stick skillet over medium heat. Add garlic cook 30 seconds, stirring constantly. Add tomato, parsley and pepper; cook 1 minute. Add wine, cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately.
Note: A 14 1/2 oz can of diced tomatoes can be used in place of the fresh tomatoes.
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