Fettuccine With Clam Sauce And Potatoes

• 3/4 pound red-skinned potatoes, cut into 1/2-inch dice
• 1 (15-ounce) can white clam sauce
• 1/2 pound fettuccine
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/3 cup finely chopped fresh parsley
• 2 tablespoons fresh lemon juice

1. Place potatoes in a saucepan with enough cold water to cover. Bring to a boil, cover, and reduce heat to medium. Cook 10 minutes or until just tender. Drain and place in a bowl with the clam sauce. Set aside.
2. Cook fettuccine according to package directions, about 8 minutes. Drain in a colander and set aside. Add the oil and butter to the pot and return to medium heat. Saute the garlic and parsley 1 minute. Pour in the potato and clam sauce mixture and bring to a simmer. Add the cooked fettuccine and lemon juice to the sauce and heat about 30 seconds.

potatoes, white clam sauce, fettuccine, extravirgin olive oil, butter, garlic, fresh parsley, lemon juice

Taken from www.myrecipes.com/recipe/fettuccine-with-clam-sauce-potatoes (may not work)