Fettuccine with Clams, Haricots Verts, and Parsley

Delicate haricots verts add a fresh flavor and tender crunch to this dish. For tips on buying clams, see "Selecting Shellfish," page 160, in this month's Cooking Class.

Yield: 6 servings (serving size: about 1 cup clam mixture and about 1 cup pasta)

Ingredients

• 3  tablespoons  butter
• 1  cup  coarsely chopped peeled tomato
• 1/4  cup  finely chopped shallots
• 1/2  teaspoon  salt
• 3  garlic cloves, minced
• 1  cup  dry white wine
• 1  (8-ounce) bottle clam juice
• 42  littleneck clams in shells (about 2 pounds), scrubbed
• 8  ounces  haricots verts, trimmed and cut in half crosswise
• 1  cup  chopped fresh flat-leaf parsley
• 7  cups  hot cooked fettuccine (about 1 pound uncooked pasta)

Preparation

Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are crisp-tender. Remove from heat; stir in parsley. Serve immediately over pasta.

Nutritional Information

Calories:

390 (17% from fat)

Fat:

7.4g (sat 3.3g,mono 2.4g,poly 0.4g)

Protein:

17.9g

Carbohydrate:

64.2g

Fiber:

4.4g

Cholesterol:

31mg

Iron:

10.3mg

Sodium:

361mg

Calcium:

80mg