Clam Fettuccine with Garlic, White Wine & Tomato Sauce
This elevated, delicious Clam Fettuccine lets simple flavors shine and feels like an elegant, restaurant-quality meal that comes together much quicker & easier than you’d think!
Ingredients
- 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
Instructions
- 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!.