Mussels & Clams Fettuccine Recipe
Steamed Mussels and Clams in a White Wine Garlic Cream Sauce over Fettuccine
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Ingredients
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Mussels & Clams Fettuccine Ingredients
Method
Cooking Directions
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and diced shallot, sautéing until fragrant and translucent, about 2-3 minutes.
Add the Wine
Pour in the white wine and bring to a simmer. Allow it to cook for about 3-4 minutes to reduce slightly.
Cook the Shellfish
Add the mussels and clams to the skillet. Cover and cook for 5-7 minutes, or until the shellfish have opened up. Discard any that do not open.
Finish the Sauce
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper. Cook for an additional 2 minutes, stirring well.
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. Stir in fresh parsley.
Serve
Divide the fettuccine among plates and serve with lemon wedges on the side.