Garlic & Clam Fettuccine




  This recipe has been staring me in the face for the last few weeks, but I have been avoiding it.  The reason for this is because I did not recognize this recipe.  I don't ever remember eating this at home, so I was skeptical.  The last time I tried a recipe I did not recognize, it came out absolutely horrible.  I didn't blog about it because I didn't have anything good to say about it.  The funny thing about that Chicken Stroganoff was that on the recipe there was a note that said "Kids like".  Ummmmmmmm,  either my taste buds were underdeveloped back then or I did something very wrong.  It is likely that I messed it up by using the wrong type of vinegar required, but that is neither here nor there.

  Back to the point...I hesitated to make this even though I love clams and had 3 cans in the pantry.  But today was the day and you know, what?  IT.  WAS.  FABULOUS!  I absolutely love it!  Going along with a common theme that Mom's recipes have, it was EASY EASY EASY and FAST!  The entire dish was complete in the time it takes for the noodles to boil.  So, here it is, I hope you enjoy it as much as we did around here.  Even my husband, who is learning to expand his palate to all kinds seafood, loved it!

1     Tablespoon Olive Oil
1     Tablespoon Butter
2     Cups Clams (I used 3 cans - 6.5 oz ea - of whole clams)
1/2  Red Onion, chopped
4     Garlic cloves, chopped
1/4  teaspoon Crushed Red Pepper Flakes
1/4  teaspoon Salt
1/4  teaspoon Pepper
1     Bay Leaf
1     Cup White Wine
2     Cups Chicken Broth
       Fettuccine Noodles
       Parmesan Cheese
       Chopped Green onions to garnish

-  Start the water boiling for the noodles. 
-  While the water is heating up, get the sauce ready:  In a large pan, cook, Olive Oil, Butter, Clams*,  Red Onion, and Garlic.  Cook for a few minutes until onions are soft.  My clams were popping in the pan!  YUM!
-  Add the spices and let simmer for 5 minutes.


-  Add the White Wine and let simmer for 5 more minutes.  I poured two laps worth of wine into the pan.  It was roughly 1 cup.  This smells absolutely DIVINE!


-  Add the Chicken Broth to the pan, cover, reduce heat, and simmer.  Let it simmer until the noodles are done cooking.  
-  Drain noodles and add to sauce pan. Toss noodles in the sauce with Parmesan Cheese.  I did not have Fettuccini noodles, so I used Whole Wheat Spaghetti noodles instead and it was tasty!
-  Garnish with a tad more cheese and chopped Green Onions.



  This one is going in my big book of go-to recipes right now!


* I used whole clams and chopped them up a little bit using my handy dandy Quick Chef from Tupperware that I LOVE and endorse 100%!  I wish I received a royalty for how often I recommend it.

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