Fettuccine with White Clam Sauce
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
  • 1box Explore Cuisine Edamame & Mung Bean Fettuccine
  • 2tbsp olive oil
  • 1 shallotchopped
  • 2 garlic cloves(thinly sliced)
  • 1/2cup dry white wine
  • 1cup fish stock
  • 2dozen clams
  • Salt and freshly ground black pepper(to taste)
  • 1 lemon(zested & juiced)
  • red pepper flakes(optional)
  • 1 bunch fresh parsley(chopped)
  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.