Servings: 2 servings
Ingredients
- 24 Manila Clams
- 4 cloves garlic finely minced
- 1/2 stick butter
- 1/2 large shallot or 1 small one finely minced
- 10 cherry or grape tomatoes
- 1/3 cup dry white wine
- 1/2 cup chicken stock
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes more or less to taste
- 6 sprigs of fresh thyme single strands
- salt & pepper to taste
- freshly grated parmesan to top final dish
- 1/2 lb fettuccine
- baguette for sopping up sauce
Instructions
- Rinse clams with cold water and set aside.
- Put tomatoes under broiler until they are blistered. Set aside.
- Put pot on for pasta. Cook fettuccine while preparing clams. Usually takes 10 minutes for al dente, follow instructions on box.
- Heat butter in large saute pan. Once the butter is hot and melted add garlic and shallots. Cook until translucent not browned.
- Add wine and cook another few minutes. Add chicken stock, salt & pepper, pepper flakes, lemon zest, blistered tomatoes, and thyme strands. Stir and let come to a boil.
- Add clams and cover for about 4-5 minutes. You will hear the clams pop open. Once they do, remove from flame. Remove and discard thyme sprigs. If any clams are unopened, discard them.
- Drain pasta. Plate pasta and spoon clams and broth into bowls. Top with a few grinds of fresh parmesan. Mangia!
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