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Fettuccine with Creamy White Clam Sauce Recipe

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This recipe for Fettuccine with Creamy White Clam Sauce is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 oz can whole baby clams, undrained
4 large cloves garlic minced
1/4 tsp. oregano
1 cup heavy cream
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. butter
4 Tbsp. finely chopped fresh flat-leaf parsley
1 lb. fettuccini, cooked per package directions
Directions:
Directions:
Melt the butter in a small saucepan over medium heat. Add the garlic and let it sauté for about 1-2 minutes. Don't let it brown. Add the can of clams, including the liquor they are packed in. Add the salt, pepper and oregano and bring to a boil over medium heat. Continue cooking, uncovered, over medium heat until the liquid is reduced by about 25 % (about 10 minutes). Reduce heat and stir in the cream, bring to a boil. Serve over hot pasta and top each serving with 1 Tbsp. of the finely chopped, fresh parsley. (1/2 tbs each if using the dehydrated). Serves 4.

 

 

 

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