Fettuccine with Fresh Clams


½ cup olive oil
8 garlic cloves, thinly sliced
3 lb fresh Manila clams or small littleneck clams, scrubbed
6 Tbsp chopped fresh parsley, divided
½ cup dry white wine
¼ cup lemon juice
1 lb fettuccine
Salt and pepper

Preparation:  Serves 4
Heat oil in a large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 4 tablespoons parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open). Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

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