Heat oil in heavy medium skillet over medium heat. Add garlic and saute until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve. Serves 2 to 4. Bon Appetit April 1990
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 1|
|Calories from Fat: 139 (14%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 10.9mg||3 %|
|Sodium 1534.2mg||53 %|
|Potassium 2071.3mg||55 %|
|Total Carbohydrate 198.7g||58 %|
|Dietary Fiber 28.4g||113 %|
|Sugars, other 170.4g|
|Protein 22.8g||33 %|
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Calories per serving: 989
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