Fettuccine With Clams, Haricots Verts, And Parsley

• 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)

1. Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; saute 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.

butter, tomato, shallots, salt, garlic, white wine, clam juice, littleneck clams, haricots verts, parsley, pasta

Taken from www.myrecipes.com/recipe/fettuccine-with-clams-haricots-verts-parsley (may not work)