By Chef Amalia Scatena of Cannon Green
Sponsor recipe courtesy of Josh Cellars Wine
Fettuccini with Clams
Total:
10 min
Cook:
10 min
Yield:
6 servings
Total:
10 min
Cook:
10 min
Yield:
6 servings

Ingredients

Directions

Place a large heavy-bottomed pot or Dutch oven over high heat.

Add oil, garlic cloves, and shallot and allow to blister for 30-45 seconds.

Drop about half of the clams into the pot, add wine, and cover.

Cook, covered, until the clams open, about 6-8 minutes.

Remove from heat. Scoop clams onto a baking sheet with a slotted spoon and allow to cool.

Strain broth through a fine mesh sieve and set aside.

Once cool enough to handle, pick the clams and discard the shells. Roughly chop the meat and reserve.

Bring a large pot of salted water to a boil.

Meanwhile, in a shallow, wide pan (we actually use a large paella pan), melt butter over medium-high heat.

Add strained clam broth and bring to a simmer, stirring to combine.

Drop the fettuccini into the pot of boiling water. Allow pasta to cook while you finish the sauce.

Add the remaining uncooked clams to the sauce and return to a boil. Cook uncovered until clams open, about 6-8 minutes.

When the pasta is al dente, drain and stir into the sauce.

Add reserved chopped clams, Calabrian chiles, and herbs. Toss together until pasta is thoroughly coated with sauce.

Taste and season to taste with salt and black pepper - you may not need to add much salt, as the clams are naturally quite briny.

Drizzle with extra virgin olive oil and serve with crusty grilled bread.

Cook's Note

This is top five among the dishes that I think about from my childhood. As a restaurant chef, I love to make fresh pasta dough and taste its nuanced flavor and texture. But at home, even my Italian family doesn't make fresh pasta - you can purchase good fresh pasta at gourmet grocery stores, and honestly, we'd rather spend time picking a million clams. Building this sauce is a two-step process, the purpose of which is to achieve the signature Scatena overload of clams.

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