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Garden Basket Pasta with Clam Sauce

By: Star Pooley

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

Rate/Review | Read Reviews (22)

What to Drink?
	Sauvignon Blanc
	Zesty Bloody Mary

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.