Vegetable Pasta with Clam Sauce

    (33)
    40 minutes

    Tinned clams can be a little hard to find but sometimes they are available in delis and import stores.


    32 people made this

    Ingredients
    Serves: 8 

    • 2 (180g) tins minced clams
    • 1 tablespoon olive oil
    • 1/2 cup minced onion
    • 1/2 cup minced carrots
    • 6 cloves garlic, minced
    • 2 cups chopped tomatoes
    • 1/2 cup red capsicum, chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon chilli flakes
    • 1/2 cup chopped fresh parsley
    • 1/4 cup chopped fresh basil
    • 500g fettuccine pasta

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Drain clams, reserving 1 cup clam juice; set clams aside.
    2. Heat oil in large non-stick frypan over medium-high heat. Add minced onion, carrot and garlic; saute 3 minutes; add reserved clam juice, tomatoes, capsicum, salt, black pepper and chilli flakes and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.
    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.
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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (26)

    by
    11

    this is a great recipe, and even better with real clams. Use ~ 1 lb. per person, and soak the clams in cold water sprinkled with cornmeal. The clams will 'eat' the cornmeal and spit out any sand, so you are cleaning the clams and also adding a built-in thickener to your sauce.  -  03 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    8

    It was wonderfully healthy and light but not very "clammy." We could barely find the clams in all the sauce. Next time I'll double the clams and reduce the liquid (to add flavor but keep the moisture the same). Good one.  -  04 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    7

    A very delicious pasta dish that is also quite low-fat! Instead of olive oil, I used cooking spray. I cut the salt from 1/2 tsp to 1/4 tsp and used just a pinch of red pepper flakes instead of 1/4 tsp. I omitted the minced carrots, fresh parsley, and fresh basil because I did not have any. I added 2 teaspoons of dried parsley and 1/2 teaspoon dried oregano with the tomatoes. After turning off the heat, I added some fresh snipped chives. I will definitely make this pasta again because it is so healthy and delicious!  -  16 Aug 2001  (Review from Allrecipes USA and Canada)

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