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Ingredientes
- 4 x sun-dry tomatoes, soak in 1/2 c boiling water 2 mins
- 1 Tbsp. extra virgin olive oil, plus
- 1 tsp extra virgin olive oil
- 1/2 c. onion, minced
- 2 cl garlic, chopped
- 1 ounce anchovy fillets, drain, chop
- 7 ounce canned whole clams, drain
- 1/2 c. low-sod chicken broth
- 1/2 c. clam and tomato juice blend
- 1/4 c. tomato paste
- 1/2 tsp dry oregano
- 1/8 tsp red pepper flakes
- 3 ounce fettuccine, cook al dente
Direcciones
- In mini food processor, process tomatoes till pureed; set aside. In large nonstick skillet, heat oil. Add in onions, anchovies and garlic. Cook, stirring frequently 3 to 4 min, or possibly till onion is tender. Add in tomatoes and remaining ingredients except fettuccine. Bring to a boil; reduce heat to low and simmer 12 to 15 min. Place liquid removed pasta in serving bowl. Spoon clam sauce on top. Toss to mix well. (wrv)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 50 | 28% |
| Total Fat 5.62g | 7% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 304mg | 13% |
| Potassium 506mg | 14% |
| Total Carbs 23.07g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.1g | 3% |
| Protein 9.32g | 15% |
