Fettuccine with Clams and White Wine Sauce

Servings 5


  • 12 ounces Al Dente Pasta Carba-Nada Egg Fettuccine
  • 3 ounces olive oil extra virgin
  • 2 shallots minced
  • 5 cloves garlic minced
  • 1 cup white wine dry
  • 1/2 tsp red pepper flakes
  • 2 lbs clams scrubbed
  • 4 tbsp parsley chopped
  • 3 tbsp butter unsalted
  • ½ tbsp lemon juice
  • 1 tsp lemon zest
  • Kosher salt


  • In a large pot with boiling and salted water, cook the pasta for two minutes.
  • Meanwhile heat the olive oil in a large sauté pan, add the shallots and garlic and sauté until they told golden.
  • Add the red pepper flakes, wine, a pinch of kosher salt, clams, and 2 tablespoon if parsley to the pan. Cover and bring to a simmer until the clams open for about 8 minutes Throw away any unopened clams.
  • Drain the pasta and reserve 1/2 cup of pasta water. Add the pasta to the sauté pan with the clams, add the pasta water and cook in medium heat for 2 minutes. Remove the pan from the heat. Add lemon juice, lemon zest, butter, parsley, and toss.
  • Taste and adjust the seasoning to your liking. Serve hot and enjoy!

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