Ingredients:
-1 lb of linguine pasta
-1 lb fresh chopped clams
-½ cup fresh chopped parsley
-2 tbsp fresh crushed red pepper
-16 oz chicken stock
-1 cup good white wine
-½ cup grated parmesan cheese
-4 tbsp butter
-2 tbsp olive oil
-6 cloves of garlic, chopped fine
-Salt and pepper to taste
Directions:
1. Fill a large pot with water and salt and bring to a boil
2. Cook fettuccine until al dente
3. In a separate large saucepan, add 1 tbsp of butter and olive oil and melt on high heat
4. Add the garlic and cook until lightly browned
5. Add the chicken broth and bring to a boil
6. Add the white wine and bring back up to a boil
7. Lower the heat to medium/low and add the chopped clams, parsley, crushed red pepper, salt and pepper. Heat thoroughly then turn heat off
8. When pasta is finished, add it to the sauce with a little bit of the pasta water and mix well
9. In a large serving bowl, add the remaining 3 tbsp of butter. Pour the pasta into the bowl and mix well. Add the grated parmesan and mix again
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