Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        - waldine van geffen vghc42a
   4                    sun-dried tomatoes -- soak in
                        - 1/2 c boiling water 2 mins
   1      tablespoon    olive oil -- plus
   1      teaspoon      olive oil
     1/2  cup           onion -- chopped
   2      centiliters   garlic -- minced
   1      ounce         anchovy fillets -- drain, chop
   7      ounces        canned whole clams -- drain
     1/2  cup           low-sod chicken broth
     1/2  cup           clam and tomato juice blend
     1/4  cup           tomato paste
     1/2  teaspoon      dried oregano
     1/8  teaspoon      red pepper flakes
   3      ounces        fettuccine -- cook al dente

Preparation:

In mini food processor, process tomatoes until pureed; set aside. In large nonstick skillet, heat oil. Add onions, anchovies and garlic. Cook, stirring frequently 3 to 4 minutes, or until onion is tender. Add tomatoes and remaining ingredients except fettuccine. Bring to a boil; reduce heat to low and simmer 12 to 15 minutes. Place drained pasta in serving bowl. Spoon clam sauce on top. Toss to mix well. (wrv)