Clam Sauce 3 (6 1/2-ounce) cans minced clams, undrained 1 tablespoon olive oil 2 garlic cloves, minced 1 1/3 cups chopped tomato 2 tablespoons minced fresh parsley 1 teaspoon crushed red pepper 1/2 cup dry white wine 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) 2 tablespoons chopped fresh basil Drain clams in a colander over a bowl, reserving liquid. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add tomato, parsley, and pepper; cook 1 minute. Add wine; cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately. Yield: 4 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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