Clam Sauce
3 (6 1/2-ounce) cans minced clams
1 tablespoon olive oil
4 garlic cloves, minced
1 1/3 cups chopped tomato
1 minced onion (optional)
2 tablespoons minced fresh parsley
1 teaspoon crushed red pepper
1/2 cup dry white wine (optional – you can also substitute chicken broth)
4 cups hot cooked whole wheat fettuccine
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.