Minced Clams With Wine And Fettuccine
From chinablue 13 years ago
- 20 minutes to make
- Serves 4
A flavorful quick and easy recipe that will make them think you spent all day on it!
Ingredients
- 2- 6.5 oz cans minced or diced clams, strain and reserve juice (I often use one of each type) shopping list
- 3 tablespoons olive oil shopping list
- 1 tablespoon butter shopping list
- 4 cloves finely minced garlic shopping list
- 1/2 cup minced onion shopping list
- 2/3 cups white wine (i use café chardonnay) shopping list
- 1/4 cup dry or cream sherry ( i change it each time or mix them together at times) shopping list
- 1 tablespoon minced fresh basil (or a tsp. dried) shopping list
- 1 teaspoon dried crushed red pepper (more or less to taste) shopping list
- 1/2 cup fresh grated parmesian regiano cheese shopping list
- 1/2 cup freshed grated romano cheese shopping list
- 2 tablespoons minced sundried tomatoes, optional shopping list
- 8 oz fetuccine, cooked al dente (about 7 mins) shopping list
How to make it
- Drain clams, straining liquid and reserving it for later.
- Heat skillet over medium heat, add oil, then butter to keep it from burning.
- Add minced onions, a pinch of salt and black pepper, sautéing until clear, NOT browned
- Add garlic and stir for about 20 seconds, then add drained clams.
- Stir and add reserved clam juice, bringing to a slow boil.
- Add white wine, sherry, basil and crushed red pepper and tomatoes, if desired.
- Add HALF of each grated cheese, reserving the rest for topping after plating.
- Cover and reduce heat to very low simmer.
- Bring salted water to a boil for fetuccine. Add and cook until nearly al denté, about 6-7mins. (Cooking will finish in clam mixture)
- Drain pasta well, and toss into clam mixture.
- Heat covered over medium low heat until pasta is tender, about 2-3 mins, then remove lid and simmer until juice is NEARLY all absorbed/evaporated. If it becomes too dry, pasta will stick.
- Plate pasta as you would spaghetti, then spoon remaining clam mixture over the pasta, sprinkling each serving with part of the remaining cheeses, and garnish with parsley, minced or flaked.
- I serve with garlic bread and crab stuffed porta bella mushrooms. Also great with a nice caesar salad.
- ADD: You can make the clam sauce ahead of time and refrigerate if you like, just bring it to a low boil before you reduce heat and add your pasta. Linguine also works well, but we prefer the wider pasta. Alter time accordingly if you choose a different pasta.
People Who Like This Dish 2
- cuzpat Sikeston, Mo
- hungrybear Miner, MO
- californiacook CA
- a1patti Salem, MA
- chinablue 24747, VA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
YUMMY!!
a1patti
in Salem loved it
-
What Patti said! :)
californiacook
in loved it
-
A goody
hungrybear
in Miner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "