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Spicy Fettuccine with Clams
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 10 Min. Cook Time: 25 Min. What you need:
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+ 1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
+ 1 lb. fettuccine or linguine pasta + 1/4 c. extra-virgin olive oil + 3 (5" thick) links precooked chorizo (9 oz. total), sliced 1/4" thick + 6 cloves garlic, thinly sliced + 1 c. dry white wine + 3 doz. small fresh clams, such as littleneck, rinsed + 1/3 c. chopped flat-leaf parsley What to do:
1. In a large pot of boiling, salted water, cook the pasta until al dente; drain.
2. Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 min. Add the garlic and cook until golden, 2 to 3 min. Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl. Add the tomato sauce to the pan and boil for 10-12 min. 3. Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top. |
