Garden herb pasta with fresh veg and clams

    Garden herb pasta with fresh veg and clams

    1save
    30min


    32 people made this

    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!

    Ingredients
    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

    Method
    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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