Fettuccine with artichoke and red clam sauce is a modern take on an Italian classic that is loaded with plenty of flavor.

Ingredients

Artichoke Red Clam Sauce

  • 2 1/2 tsp. olive oil
  • 2 tbsp. garlic, chopped
  • 2 tbsp. shallots, peeled, chopped
  • 1/4 cup cooking wine
  • 1/4 tsp. black pepper
  • 16 oz. artichoke hearts in water, drained
  • 1 1/4 cup marinara sauce
  • 1 1/4 cup ocean clams, chopped, drained
  • 2 1/2 cups cooked fettuccine (per pkg directions, omitting salt)
  • 3 tbsp. fresh basil, chopped
  • 3 tbsp. fresh parsley, chopped

Mixed Squash

  • 1 3/4 cup zucchini squash, matchstick
  • 1 3/4 cup yellow squash, matchstick
  • 1 1/2 cup red bell pepper, julienned

Instructions

Fettuccine with Red Clam Sauce

  1. In a sauté pan, add the olive oil, garlic, and chopped shallots; sauté until fragrant.
  2. Add the wine, pepper, artichokes, marinara, and clams.
  3. Add the cooked pasta and heat through.

Mixed Squash with Peppers

  1. Steam or blanch the zucchini, squash, and red pepper for a few minutes or until slightly tender.

Plate Assembly

  1. Divide the fettuccine evenly among 5 plates; serve each with 1/2 cup mixed squash per serving.
  2. Garnish the fettuccine with fresh, chopped basil and parsley.