Vegetable Pasta with Clam Sauce

    Vegetable Pasta with Clam Sauce

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

    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

    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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