Fettuccine With Clams, Haricots Verts, And Parsley

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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)

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