Clam Fettuccine with Artichokes
1 12 to 14-ounce can or jar artichoke hearts
1 14.5-ounce can diced tomatoes
1/4 cup fresh squeezed lemon juice (1 large lemon)
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1/2 tsp diced dried or 2 fresh cloves garlic
1/8 tsp red pepper flakes
1/4 tsp freshly ground black pepper
1 6.5-ounce can minced clams
1/2 cup Parmesan cheese
12-ounces spinach fettuccine
Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp reserved juice, tomatoes, olive oil, lemon juice, vinegar, garlic and red pepper in a large bowl. Put in the refrigerator for an hour or two for the flavors to meld.
Heat the sauce over low heat while you bring the pasta water to a boil.
Cook pasta according to package directions and drain well.
Stir in the clams with juice into the hot sauce. Toss hot pasta with artichoke mixture, then the cheese. Serve immediately with more freshly grated Parmesan cheese, if desired.
Serves 3 to 4.