Homemade Fettuccine Vongole - Pasta with White Wine Clam Sauce Recipe
Once again we got some lovely seafood from a local distributor. This time it was some beautiful clams, and we decided to make some pasta! Well, more like I begged hubby if we could have linguine vongole, because it's one of my all-time favourites. We didn't have linguine on hand, so we ended up using fettuccine, which is just fine!
This dish has a lot of similarities to steamed mussels, except you want to reduce the sauce a little more, and thicken it with butter. Plus of course you throw in a bunch of pasta. Remember to leave your pasta at just al dente or even a little before al dente, because it's going to cook a little bit more when you toss it in the sauce at the end. I also recommend drinking the same wine as you cook with, because it's more delicious that way!