Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHc42A
4 Sun-dried tomatoes; soak in
-1/2 C boiling water 2 mins
1 tb Olive oil; plus
1 ts Olive oil
1/2 c Onion; chopped
2 cl Garlic; minced
1 oz Anchovy fillets; drain, chop
7 oz Canned whole clams; drain
1/2 c Low-sod chicken broth
1/2 c Clam and tomato juice blend
1/4 c Tomato paste
1/2 ts Dried oregano
1/8 ts Red pepper flakes
3 oz Fettucine; cook al dente

In mini food processor, process tomatoes until pureed; set aside. In
large nonstick skillet, heat oil. Add onions, anchovies and garlic.
Cook, stirring frequently 3 to 4 minutes, or until onion is tender.
Add tomatoes and remaining ingredients except fettucine. Bring to a
boil; reduce heat to low and simmer 12 to 15 minutes. Place drained
pasta in serving bowl. Spoon clam sauce on top. Toss to mix well.
(wrv)

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