Garden Basket Pasta with Clam Sauce

SUBMITTED BY: Star Pooley

"Garden fresh vegetables mingled with clams! It doesn't get any better than this!"

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (6.5 ounce) cans minced clams
1 tablespoon olive oil
1/2 cup minced onion
1/2 cup minced carrots
6 cloves garlic, minced
2 cups chopped tomatoes
1/2 cup red bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 pound dry fettuccine pasta

READ REVIEWS (16)

DIRECTIONS

Drain clams, reserving 1 cup clam juice; set clams aside.
Heat oil in large non-stick skillet over medium-high heat. Add minced onion, carrot, and garlic; saute 3 minutes; add reserved clam juice, tomatoes, bell pepper, salt, red/black pepper and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Remove sauce from heat, stir in clams, parsley, and basil. Pour over pasta and gently toss.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 28, 2003 by SPEAK2LANG

It was wonderfully healthy and light but not very "clammy." We could barely find the clams in all the sauce. Next time I'll double the clams and reduce the liquid (to add flavor but keep the moisture the same). Good one.

4 users found this review helpful

Reviewed on Apr. 30, 2003 by MANNY729

I really thought this recipe was wonderful ! I did add real clams instead of jarred. It really added to the presentation. This is a keeper !

3 users found this review helpful

Reviewed on Oct. 24, 2002 by mmmdessert

A very delicious pasta dish that is also quite low-fat! Instead of olive oil, I used cooking spray. I cut the salt from 1/2 tsp to 1/4 tsp and used just a pinch of red pepper flakes instead of 1/4 tsp. I omitted the minced carrots, fresh parsley, and fresh basil because I did not have any. I added 2 teaspoons of dried parsley and 1/2 teaspoon dried oregano with the tomatoes. After turning off the heat, I added some fresh snipped chives. I will definitely make this pasta again because it is so healthy and delicious!

3 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 286

Total Fat: 3.9g
Cholesterol: 24mg
Sodium: 199mg
Total Carbs: 46.9g
Dietary Fiber: 3.3g
Protein: 18g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?