That’s Amore

And back by popular demand…our fettuccine and clams recipe

 Ingredients – serves two:

  • 1/2 lb dry fettuccine
  • 12-18 littleneck clams (cleaned)
  • 16 oz white wine
  • 16 oz fish stock
  • 6 garlic cloves (chopped)
  • 1 small white onion (sliced thin)
  • 4 tbsp unsalted butter
  • 2 tbsp bread crumbs
  • 4 tbsp grated parmesan cheese
  • 4 tbsp canola oil

hey thanks for the pix

hey, thanks for the pix


  1. use pot large enough to hold all the clams, that can be covered with a lid – heat pan over high heat
  2. add canola oil and onions, cook til translucent
  3. add half the chopped garlic, cook until slightly colored
  4. turn off flame, add white wine to deglaze the pan
  5. turn flame back on to medium high, bring to boil
  6. add fish stock and clams – cover pot, let clams steam until opened (discard any that don’t)
  7. in separate pot, cook pasta al dente style and then set aside
  8. remove clams from pot set aside and remove the top shell
  9. heat remaining ingredients together in small pot : garlic, butter, breadcrumbs and parmesan cheese
  10. in large serving bowl toss pasta, clams and broth (onions, fish stock, wine) then top with sauce (garlic, butter, breadcrumbs & cheese)

see you upstate!

Written by gavincovey

July 27th, 2014 at 3:32 pm

Posted in News

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