Fettuccine in Clam Sauce
"This is an easy to make white clam sauce so simple it's a great everyday dish but so delicious it's a great dinner party dish served with a nice wine."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup soybean oil, and olive oil blend
- 2 finely chopped medium onions
- 4 (6 1/2 ounce) cans minced clams with juice, reserved (figure one can per person)
- cracked black pepper
- 1 tablespoon lemon juice
- 1 (15 ounce) can chicken broth
- chicken bouillon granules or chicken soup base
- 2 tablespoons chopped parsley
- 1 teaspoon Tabasco sauce (to taste)
- 1 lb fettuccine pasta, al dente for 4 people
directions
- Add the oil, onions and garlic to a 12" skillet. Bring to low simmer and allow to heat until tender.
- Add the reserved clam juice and continue to simmer 15-20 minutes. Add a little chicken broth as you go as sauce thickens. It should be about the consistancy of a light gravy. Add cracked pepper.
- If you are cocktailing with friends you can allow it to simmer lightly for about as long as you like if you continue to add broth.
- Add clams, lemon juice and tabasco. Season for salt with the soup base or bouillion. Add parsley, bring to quick boil, and serve over pasta.
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RECIPE SUBMITTED BY
I am a prosecuting attorney in Indiana whose wife happens to own a very cool casual fine dining restaurant in Kentland called the Old Colonial Inn. My wife bakes the excellent honey wheat bread we serve, creates beautiful desserts, and runs the front. My 10 and 12 y/o daughters both help me in the kitchen, and I am the cook. We love our little restaurant and are very proud of it. That is me in the middle of the picture. The big guy next to me is the greatest bartender in the midwest and the skinny little fellow on my other side is the Governor of Indiana, Mitch Daniels, who heard about us and dropped in for some of our fine shrimp creole.
