Prep Time 15 mins
Cook Time 15 mins
Servings 4 people

Ingredients
  

  • 1 bag Al Dente Carba-Nada Egg Fettuccine
  • 3 oz olive oil
  • 2 shallots minced
  • 5 cloves garlic minced
  • 1 cup white wine dry
  • 1/2 tsp red pepper flakes
  • 2 lbs clams scrubbed
  • 1 tbsp parsley chopped
  • 3 tbsp butter
  • 1/2 tbsp lemon juice
  • 1 tsp lemon zest
  • kosher salt to taste

Instructions
 

  • Taste and adjust the seasoning to your liking. Serve hot!
  • Meanwhile heat the olive oil in a large sauté pan, add the shallots and garlic and sauté until they told golden.
  • Add the red pepper flakes, wine, a pinch of kosher salt, clams, and 2 tablespoon if parsley to the pan. Cover and bring to a simmer until the clams open for about 8 minutes Throw away any unopened clams.
  • Drain the pasta and reserve 1/2 cup of pasta water. Add the pasta to the saute pan with the clams. Add the pasta water and cook in medium heat for 2 minutes. Remove the pan from the heat. Add lemon juice, lemon zest, butter, parsley and toss.
  • Taste and adjust the seasoning to your liking. Serve hot!
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Carba-Nada Egg Fettuccine with Clams and Wine Sauce
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