Clams fettuccine is a gluten free take on the classic clams linguini. This dish is made to be simple, bright, and light tasting focusing largely on the fresh and briny flavors of the clams. The sauce is meant to just barely coat the pasta and traditionally bread is used to sop up all those delicious juices. If you want a thicker sauce try adding in some parmesan cheese or making a roux at the beginning using equal parts gf measure for measure flour and butter.
- ½ lb GF fettucine pasta
- 2 lbs little neck clams, in the shell (cleaned and prepped)
- 2 Tbsp butter
- 1 head garlic cloves (minced)
- ½ cup white wine
- ½ cup clam juice
- 2 lemons
- 2 Tbsp fresh parsley (chopped)
- ¼ tsp crushed red pepper
- 1 Tbsp white wine vinegar
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 cup pasta water
- In pot of boiling salted water cook your pasta according to package directions. When done, reserve 1 cup pasta water, drain the pasta and set aside.
- In a pan over medium high heat add the reserved pasta water, garlic, and the zest of one lemon. Reduce by half so it thickens slightly. You should be able to draw a line in the pan with a spatula and have it remain for just a second or so.
- When your pasta water has thickened add the clam juice, white wine, vinegar, parsley, red pepper flakes, salt, ground black pepper and bring to a simmer. Add your clams to the pan and cover. Steam for 8-10 minutes depending upon the size of your clams. The clams are ready when they open so keep an eye on them!
- When the clams have opened remove them from the pot and set aside. Reduce the sauce until you can perform the line test with a spatula like before. When it has thickened stir in the butter. Taste your sauce as adjust as desired.
- Add your pasta to the sauce and toss to coat. Add the clams back in and squeeze over lemon juice to taste. Enjoy hot!
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