Garden Basket Pasta with Clam Sauce

A sweet saute of onion, carrot and garlic melds with the flavors of clam juice, tomatoes and bell peppers in a fragrant simmer. Stir in the clams, parsley and freshly chopped basil, and toss with hot fettuccini.

• Calories: 289 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup minced onion
• 1 tablespoon olive oil
• ½ cup red bell pepper, chopped
• ¼ cup chopped fresh basil
• ½ cup chopped fresh parsley
• 6 cloves garlic, minced
• 2 (6.5 ounce) cans minced clams
• 2 cups chopped tomatoes
• ¼ teaspoon crushed red pepper flakes
• 1 pound dry fettuccine pasta
• ½ cup minced carrots

Recipe Instructions

Step 1

Drain clams, reserving 1 cup clam juice; set clams aside.

Step 2

Heat oil in large non-stick skillet over medium-high heat. Add minced onion, carrot, and garlic; saute 3 minutes; add reserved clam juice, tomatoes, bell pepper, salt, red/black pepper and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.

Step 3

Bring a large pot of lightly salted water to a 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.