These herbs are the perfect finishing touch for any of our pizza recipes. Try them in bruschetta, pasta dishes, salad dressings, dips...you will reach for them again and again once you have tried them!
1. Heat oil in a large skillet. Sauté the mushrooms, zucchini and chilies for 2 minutes. Add the Sun Dried Tomato Sauce and Tuscan Herb Blend and simmer for about 5 minutes. Stir in clams and parsley and remove from heat. Season to taste with salt and pepper. Cover.
2. Cook Squid Ink Fettuccine according to the directions on bag.
3. Reheat the sauce just to boiling. Serve at once over hot fettuccine with freshly grated Parmesan cheese.
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