Fettuccine in Clam Sauce

• 1 cup soybean oil, and olive oil blend
• 2 finely chopped medium onions
• 4 (6 1/2 ounce) cans minced clams with juice, reserved (figure one can per person)
• cracked black pepper
• 1 tablespoon lemon juice
• 1 (15 ounce) can chicken broth
• chicken bouillon granules or chicken soup base
• 2 tablespoons chopped parsley
• 1 teaspoon Tabasco sauce (to taste)
• 1 lb fettuccine pasta, al dente for 4 people

1. Add the oil, onions and garlic to a 12" skillet.
2. Bring to low simmer and allow to heat until tender.
3. Add the reserved clam juice and continue to simmer 15-20 minutes.
4. Add a little chicken broth as you go as sauce thickens.
5. It should be about the consistancy of a light gravy.
6. Add cracked pepper.
7. If you are cocktailing with friends you can allow it to simmer lightly for about as long as you like if you continue to add broth.
8. Add clams, lemon juice and tabasco.
9. Season for salt with the soup base or bouillion.
10. Add parsley, bring to quick boil, and serve over pasta.

soybean oil, onions, cracked black pepper, lemon juice, chicken broth, chicken bouillon granules, parsley, tabasco sauce, pasta

Taken from www.food.com/recipe/fettuccine-in-clam-sauce-212842 (may not work)