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Fettuccine and clams a pleasing pair

March 08, 2013|Scott Anderson | Culinary Passion

This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two.

Make sure to reserve the liquid from the canned or fresh clams or you will need to purchase additional clam juice. Dried herbs can be substituted for fresh, but use only half the amount.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.



Fettuccine with white clam sauce


1 pound fettuccine, cooked to al dente

1 teaspoon olive oil

4 garlic cloves, finely minced

1 shallot, finely minced (See cook's note)

1/2 teaspoon each minced fresh basil and oregano

Coarse sea salt, to taste

Fresh ground black pepper, to taste

1/4 cup dry white wine

1 8-ounce can whole baby clams or 1 cup fresh clams chopped, liquid reserved

1/4 to 1/2 cup clam juice (from can)



Prepare pasta as directed.

Heat a deep sauté pan on medium high and add oil. Sauté garlic and shallot until soft, and add basil, oregano, salt and pepper. Add wine and bring to a boil. Add clams and reserved liquid.

Bring back up to the boil, toss in pasta, adjust seasoning to taste and serve.

Garnish this dish with fresh basil and lemon wedges.

Serves 6 to 8.

Cook's note: A diced green onion can be used instead.

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