Garden herb pasta with fresh veg and clams

    30 min

    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!

    32 people made this

    Serves: 8 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Drain clams from tin(s) and mince, reserving 240ml of the clam juice; set clams aside.
    2. 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.
    3. 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.

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    Reviews in English (26)


    this is a great recipe, and even better with real clams. Use ~ 1 lb. per person, and soak the clams in cold water sprinkled with cornmeal. The clams will 'eat' the cornmeal and spit out any sand, so you are cleaning the clams and also adding a built-in thickener to your sauce.  -  03 Aug 2009  (Review from Allrecipes US | Canada)


    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.  -  04 Mar 2003  (Review from Allrecipes US | Canada)


    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!  -  16 Aug 2001  (Review from Allrecipes US | Canada)