Fettuccine with clams

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 295.6
  • Total Fat: 8.4 g
  • Cholesterol: 25.0 mg
  • Sodium: 171.3 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.9 g

View full nutritional breakdown of Fettuccine with clams calories by ingredient


Introduction

This is only a slight variation from Linguine with clams in "Food of Southern Italy" by Carlo Middione.
My family loves it. This is only a slight variation from Linguine with clams in "Food of Southern Italy" by Carlo Middione.
My family loves it.
Number of Servings: 4

Ingredients

    5 oz canned whole baby clams
    2 Tbsp extra virgin olive oil
    3 very large garlic cloves
    4 Tbsp chopped Italian parsley
    salt and freshly ground pepper to taste
    8 oz dry fettuccine
    Big pinch crushed red pepper flakes (optional)

Directions

Heat the oil in a pan to just under the smoking point. Add the chopped garlic, and quickly stir it around, until it is golden brown and very aromatic. Remove pan from the heat, and add the clams, with their juice, parsley and salt and pepper to taste. Set this sauce aside while cooking the pasta. Boil the pasta in plenty of salted water until it is very al dente. When the pasta is done, drain it, but leave in a few spoonsful of the cooking water. This helps the flavor and makes the sauce easier to mix into the pasta.
Put the pasta and reserved cooking water into the pan with the clam sauce, and mix it well for at least one minute while gently reheating the sauce. Serve immediately on hot plates, and sprinkle on a good pinch of crushed red pepper flakes.
No Cheese on this dish - Please!

Number of Servings: 4

Recipe submitted by SparkPeople user CARTONCM.