Clam & Garlic Fettuccine
- Two 6.5 oz Cans of Clams, chopped or minced, juice reserved
- 1 medium Onion, finely chopped
- 5 cloves of Garlic, finely chopped
- 1 Cup Heavy Cream, room temperature
- 4 Tbsp Fresh Parsley, finely chopped
- 1/2 - 1 Cup Riesling wine
- 2 Tbsp butter
- Zest of one lemon
- 1 lb of Fettuccini
- Parmesan Flakes for garnish
In a large pot bring 1 gallon of water to a boil, adding 2 Tbsp kosher salt. Drain and rinse clams, in a colander, reserving juice. Strain juice in cheese cloth or tea towel. In a large skillet, add enough olive oil to coat the bottom and place over medium heat.
Add onions, garlic and butter to the pan and add enough wine to mostly cover the onions. Sweat for about 15 minutes making sure not to brown the onions or the butter. Once the onions and garlic are translucent and most of the wine has been reduced, cool for five minutes. Add pasta to boiling, seasoned water.
Return pan to low heat and add the cream and half of the freshly chopped parsley. Be sure to manage the temperature of the pan now that the cream has been added. Bring to a slow simmer, stirring frequently, until the sauce has thickened, about 15 minutes. Add the clams and the zest of one lemon to pan. Be sure not to add any pithe .
Remove pan from heat. Drain pasta well and do not rise. Add the pasta directly to the pan and toss with the sauce. Garnish with lemon wedges, fresh parsley and parmesan flakes.
Notes: Be careful to not brown the onions, garlic or butter, or allow the sides of the skillet to brown. This will result in a muddy looking sauce, and will create flavors that will overwhelm the dish. Serve the remaining riesling with this meal, its a perfect pairing. The pasta water needs to taste salty before adding the pasta, this is crucial. You shouldn't have to add salt to this dish at any point, if the pasta water is seasoned correctly. If the cooked pasta tastes bland by itself, so will the whole dish.
