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Fettuccine with Clam Sauce

This recipe produces a thick, intensely flavored clam sauce.


24 oz. Marinara sauce (commercial. 10 oz. Baby clams (Italian) in nauural juice (jarred). 1 small caribe or poblamo pepper, finely chopped. 1½ cups of chopped yellow onion. 1½ cups finely chopped flat parsley. 2-3 garlic cloves, thinly sliced. 2-3 anchovies, flat, packed in olive oil, mashed. 1 lb. fettuccine. 36 cherrystone clams, in shell, scrubbed. 2 cups white wine. Olive oil.

Nutritional information

No nutrition information available


In a sauce pan sauté pepper, 1 cup onion and ½ of the garlic in about 2 Tbs. of olive oil over very low heat, covered, for about 15 minutes. Do not brown. Add Barilla Marinara sauce, baby clams, with juice, and ½ cup parsley to sauce pan and simmer very gently for about 45 minutes or until the sauce is very thick. In a pasta cooker bring water to a boil, salt water and cook Barilla fettuccine, stirring occasionally, until just al dente. While pasta is cooking steam cherrystone clams until just opened, in a mixture of 2 cups white wine, remaining garlic and ½ cup parsley. Strain juice. After draining pasta, mix with sauce and serve onto large individual plates. Sprinkle with remaining parsley. Place 9 steamed clams, in shell, around each plate. Serve strained clam juice in small cups, to be used as a dip for steamed clams.