This elevated, delicious Clam Fettuccine lets simple flavors shine and feels like an elegant, restaurant-quality meal that comes together quickly & easily.
Perfect for a date-night in or anytime you’re craving a restaurant-quality meal, this Clam Fettuccine features a garlic, white wine and tomato sauce with lemon and butter for a luxurious flavor that compliments the deliciousness of fresh clams.
How to Purchase the Clams and What to Do With Them Once You Bring Them Home
If you haven’t made fresh clam or mussels at home because you’re intimidated by the process, let me tell you that it is SO much easier than you may think. Plus, clams and mussels are actually extremely affordable but feel like such a luxury.
An important thing to keep in mind when purchasing fresh clams is the source. Make sure you’re at a reputable grocery store and that the clams are being stored on ice. Also, you will want to purchase the clams right before cooking. They aren’t something you can get a couple days ahead of time since they are alive.
When you purchase the clams, they will likely come in a mesh bag. Once you get home, immediately transfer the clams to a bowl with cold water for 20 minutes-1 hour. This will allow the clams to expel any grit that they might be holding onto. Don’t be surprised if there isn’t much, since they are typically farm-raised, they’re usually pretty clean already.
It’s a good idea to prep the rest of your ingredients while the clams are soaking so that once they’re done, you can get cooking.
Once the clams have been soaking, you can take them out 1-by-1 and run them under cold water. If they are even slightly open, tap the clam on the counter. They should close. If not, you will have to toss it as it is dead, and only the ones you should eat are the alive ones.
Cooking the Pasta for the Clam Fettuccine
I personally think that fresh pasta is best in this recipe, it just keeps the dish elevated and feel really special! You can totally taste the difference in fresh pasta and boxed pasta.
Either way, boil a large pot of pasta and add a few tablespoons of salt to the water. This is crucial and it will make your dish come out much more flavorful!
Cook the pasta until al dente, which means JUST before it’s fully cooked. This is because we want the pasta to continue cooking once it is in the sauce. Reserve ½ cup of the pasta water to use in the sauce.
Drain the pasta and coat it in olive oil to prevent it from sticking before you add it to the sauce.
Building the Clam Fettuccine Sauce
Now, onto the sauce! I prefer cooking this pasta in a large, heavy-bottomed pot like my Dutch-oven. Heat the pot on medium for about 5 minutes and then add a good “glug” of EVOO. Continue to heat for 30 seconds and then add the minced garlic and shallot to the pot. Once the shallot and garlic are fragrant, add the chopped roma tomatoes and continue to simmer for 2 minutes.
Next, add the seasonings, white wine, parsley and lemon.
Adding the Clams to the Pot
Once everything above has been added to the sauce, place the clams in the pot and cover. This will steam the clams and cook them. You will want to keep the pot covered for about 6-8 minutes, or until the clams open up. Once they have opened, they are cooked!
Time to Serve your Clam Fettuccine!
Add the cooked pasta to the pot and stir. Allow the pasta to cook in the sauce until it is perfectly ready.
Clam Fettuccine with Garlic, White Wine & Tomato Sauce
- 1 lb little neck clams
- 1 package fettuccine or linguine pasta fresh pasta is best
- 2 roma tomatoes
- 6 cloves garlic
- 1 large shallot
- 1/2 cup parsley
- 1 lemon
- 3 tbsp butter
- 1 tbsp Herbes de Provence seasoning or Italian blend
- 1/2 tsp crushed red pepper
- 1/2 cup white wine I prefer using a dry pinot grigio
- salt, to taste
- The little neck clams will likely come in a mesh bag. When you bring them home, immediately remove them from the bag and stick them in a bowl with cold water for 20 mins-1 hour. This will cause them to expel any grit. If you notice any clams that are open, tap them on the counter. If they close their shells, they’re alive and edible. If not, toss them. Rinse under cold water after soaked and sorted.
- Prep your ingredients by finely mincing your shallot and garlic. Chop your parsley and tomatoes.
- Cook the pasta according to the instructions for al dente, reserving 1/2 cup of the pasta water. Remember to salt your pasta water! Coat your pasta in EVOO when done cooking and set aside.
- Heat a large, heavy-bottomed skillet or a pot over medium heat for 5 minutes. Add 2 tbsp of oil and the butter. Allow to heat for another 30 seconds.
- Add the garlic and shallot to the pot, stirring for 30 seconds. Then add the Roma tomatoes and continue to cook for another 2 minutes.
- Add the seasonings, parsley and white wine to the sauce.
- Put the clams into the pot, cover and cook for about 6-8 minutes or until they open up.
- Stir the pasta into the pot, using the reserved pasta water if needed. Taste to see if it needs salt & add the juice of 1 lemon!.