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Fettuccine with White Clam Sauce
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
  • 2 tbsp olive oil
  • 1 shallot chopped
  • 2 garlic cloves (thinly sliced)
  • 1/2 cup dry white wine
  • 1 cup fish stock
  • 2 dozen clams
  • Salt and freshly ground black pepper (to taste)
  • 1 lemon (zested & juiced)
  • red pepper flakes (optional)
  • 1 bunch fresh parsley (chopped)
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
  • 2 tbsp olive oil
  • 1 shallot chopped
  • 2 garlic cloves (thinly sliced)
  • 1/2 cup dry white wine
  • 1 cup fish stock
  • 2 dozen clams
  • Salt and freshly ground black pepper (to taste)
  • 1 lemon (zested & juiced)
  • red pepper flakes (optional)
  • 1 bunch fresh parsley (chopped)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook fettuccine according to package directions. Reserve 1 cup of water.
  2. In a high sided sauté pan or braiser over medium heat, heat olive oil until glistening.
  3. Add shallot & garlic, cook until translucent.
  4. Deglaze with white wine and fish stock. Bring to a simmer.
  5. Once simmering, add in clams and cover. Let cook for 5-7 minutes until clams have opened. Discard any unopened clams.
  6. To finish: Remove clams to a bowl.
  7. Add pasta to pan and toss until evenly coated in the sauce.
  8. Add lemon juice and zest, crushed red pepper flakes and fresh parsley.
  9. Plate and top each bowl of pasta with clams. Pour any remaining sauce over finished dish.
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