Pâtes Aux Palourders Recipe
Fettuccini pasta tossed with clam meat and white wine cream sauce topped with little neck clams.
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Ingredients
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Pasta
Clam Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccini
In a large pot, bring salted water to a boil. Add the fettuccini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Clam Sauce Preparation
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallots, and sauté until they are fragrant and translucent, about 2-3 minutes.
- 3
Add Clams and Wine
Add the cleaned little neck clams to the skillet, followed by the dry white wine. Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 4
Incorporate Clam Meat and Cream
Once the clams are opened, add the chopped clam meat to the skillet. Pour in the heavy cream and stir well to combine. Season with salt and black pepper. Let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly.
- 5
Mix in Pasta
Add the cooked fettuccini pasta to the skillet with the clam sauce. Toss gently to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- 6