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White Wine & Clams Fettuccine

(In collaboration with Edible Nutmeg)

INGREDIENTS:

• 3-4 lb. wild-caught little neck clams
• 2 Tbs garlic, thinly sliced
• 1 cup dry light white wine
• 1/2 cup unsalted butter
• 2 large shallots (approximately 1 cup, minced)
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 2 tsp red pepper flakes (optional)
• 1 cup loosely grated Parmigiano-Regianno
• 1 lb. dried fettuccine pasta
• 1/2 cup reserved pasta water
• 1/4 cup parsley, roughly chopped
• 2-3 lemons, sliced into wedges
• 1-2 Tbs. extra virgin olive oil (to finish, optional)
• 1 baguette, thinly sliced and grilled to toast (optional)

METHOD:

1. Bring a large dutch oven or pot with a lid to medium heat. Add in the shallots and butter and cook for 3-5 minutes or until translucent and softened.
2. Stir in the garlic and spices and cook for an additional 2-3 minutes or until fragrant.
3. When ready, add the wine and cook for 3-5 minutes to reduce the mixture.
4. Next, add in the clams, gently stir, and cover with a lid for 15 minutes.
5. In the meantime, prepare the pasta and cook to instructions in well-salted water with olive oil, until just under al dente (it will finish cooking in the following steps). Reserve 1/2-1 cup pasta water and drain the remainder. Set aside until clams are ready.
6. When the clams are ready, remove the lid and discard any clams that do not open up. Use tongs to set aside the clams, then add the drained pasta into the pot with juices. Pour in 1/2 cup reserved pasta water and sprinkle in the cheese.
7. Gently stir and simmer for 3-5 minutes to finish cooking the pasta and merge the sauce. (The sauce will thicken and the noodles will begin to stick to themselves. Add more pasta water if needed.)
8. When ready, transfer the contents onto a serving platter or leave in the pot as is. Return the clams by layering over the pasta, then garnish with freshly cracked black pepper, chopped parsley, lemon wedges and extra cheese.
9. Finally, finish with your finest olive oil and serve immediately. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.