Garden herb pasta with fresh veg and clams

Garden herb pasta with fresh veg and clams


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!

Star Pooley

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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