Fettuccini Vongole Recipe
little neck clams, white wine, lemon, butter, calabrian chili, parsley
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccini
In a large pot of salted boiling water, cook the fettuccini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Clams
In a large skillet over medium heat, melt the butter. Add the Calabrian chili paste and sauté for 1 minute until fragrant.
- 3
Add Wine and Clams
Pour in the white wine and bring to a simmer. Add the little neck clams, cover, and cook for 5-7 minutes or until the clams open. Discard any that do not open.
- 4
Combine Pasta and Sauce
Add the cooked fettuccini to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a sauce.
- 5
Finish with Lemon and Parsley
Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste.
- 6
