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Fettuccine With Sun Dried Tomato/Clam Sauce Recipe

by Global Cookbook

Ingredients

4 x sun-dry tomatoes, soak in 1/2 c boiling water 2 mins 1 Tbsp. extra virgin olive oil, plus 1 tsp extra virgin olive oil 1/2 c. onion, minced 2 cl garlic, chopped 1 ounce anchovy fillets, drain, chop 7 ounce 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 tsp dry oregano 1/8 tsp red pepper flakes 3 ounce fettuccine, cook al dente

Directions

1. In mini food processor, process tomatoes till pureed; set aside. In large nonstick skillet, heat oil. Add in onions, anchovies and garlic. Cook, stirring frequently 3 to 4 min, or possibly till onion is tender. Add in tomatoes and remaining ingredients except fettuccine. Bring to a boil; reduce heat to low and simmer 12 to 15 min. Place liquid removed pasta in serving bowl. Spoon clam sauce on top. Toss to mix well. (wrv)

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