Fettuccine with Red Clam Sauce

Fettuccine with Red Clam Sauce

This is a great recipe for when you don’t have a lot of time but still want a home cooked meal. This whole dinner can easily be made in under 30 minutes, but will taste like you spent a lot more time than that.  By the time the pasta is cooked, you can have the sauce ready. Toss the pasta and sauce together and you’re good to go. I often make the more traditional version with linguine- but since I was out- fettuccine was our winner today.

Fettuccine with Red Clam Sauce

1 T. oil
2 cloves garlic, minced
2 cans, 10 oz. each, whole clams, drained of about half of their liquid
1 c. finely chopped parsley
2-3 c. marinara sauce
pepper to taste
1 lb. linguine
Parmesan cheese, grated

Heat oil in large skillet and sauté garlic until tender. Add clams and parsley and cook over medium heat 5 minutes. Most of the liquid from the clams should cook off. Add marinara sauce and pepper and simmer 5 more minutes. Meanwhile prepare pasta al dente. Drain pasta and transfer to a large warm serving bowl. Toss with the sauce and sprinkle with cheese. Makes 6 servings.