Fettuccine with White Clam Sauce
Edamame and Munge Bean Fettuccine
Explore Cuisine Edamame & Mung Bean Fettuccine
dry white wine
Salt and freshly ground black pepper
(zested & juiced)
red pepper flakes
bunch fresh parsley
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.