Prep Time | 5 minutes |
Cook Time | 10 minutes |
Servings |
people
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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)
Ingredients
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Instructions
- Cook fettuccine according to package directions. Reserve 1 cup of water.
- In a high sided sauté pan or braiser over medium heat, heat olive oil until glistening.
- Add shallot & garlic, cook until translucent.
- Deglaze with white wine and fish stock. Bring to a simmer.
- Once simmering, add in clams and cover. Let cook for 5-7 minutes until clams have opened. Discard any unopened clams.
- To finish: Remove clams to a bowl.
- Add pasta to pan and toss until evenly coated in the sauce.
- Add lemon juice and zest, crushed red pepper flakes and fresh parsley.
- Plate and top each bowl of pasta with clams. Pour any remaining sauce over finished dish.
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