About this recipe:Herbs and vegetables fresh from the garden mingle gorgeously with a tomato clam sauce, seasoned and simmered and lovingly poured over hot cooked fettuccine pasta. Beautiful, nutritious, delicious pasta dish!
370g tinned clams, minced, juice reserved
1 tablespoon olive oil
75g minced onion
75g minced carrots
6 cloves garlic, minced
360g chopped tomatoes
75g red peppers, chopped
1/2 teaspoon salt
1/2 teaspon ground black pepper
1/4 teaspoon crushed chilli flakes
3 tablespoons finely chopped fresh parsley
1 1/2 tablespoons fineley chopped fresh basil
450g fettuccine pasta
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Method Prep:10min › Cook:20min › Ready in:30min
Drain clams from tin(s) and mince, reserving 240ml of the clam juice; set clams aside.
Heat oil in large non-stick frying pan over medium-high heat. Add minced onion, carrot and garlic; saute for 3 minutes; add reserved clam juice, tomatoes, red peppers, salt and black pepper and bring to the boil. Reduce, heat and simmer 20 minutes or until slightly thickened.
Meanwhile, bring a large pot of lightly salted water to the 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.