Fettuccine in a Spicy Clam Sauce


Fettuccine in a Spicy Clam Sauce

This dish takes only a few minutes to put together and is a perfect mid week meal. It’s a little different than the traditional vongole style clam pasta dish as it’s not too saucy. Rather it has a clean finish with fresh lemon which goes nicely with the spicy clams. I am using red pepper fettuccine for extra color but you can use any pasta you like.

  • Ingredients
  • 1 pound fettuccine
  • 1 can clams
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili flakes
  • 1/4 cup parsley, minced
  • Juice of 1 lemon
  • 1/2 cup parmesan cheese

Directions:

Place a large pot of salted water on the stove under a high heat. Bring to a boil. Meanwhile, warm the olive oil in a large skillet over low heat and add the garlic, chili flakes and parsley. Cook for 5 minutes until the oil is fragrant. Add the clams with their juice and the fresh lemon. Simmer together while the pasta cooks. When the water is brought to a boil add the fettuccine and cook until pliable but still firm. Drain and add the pasta to the skillet with the sauce. You want it to finish cooking in the pan as the starch it releases will help thicken the sauce.  Toss to coat all the noodles and transfer to a serving dish. Finish with fresh parmesan cheese.

 

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