Fettuccini with Clams


Serves 5


  • 1 tbl olive oil
  • 4 garlic cloves, peeled
  • 2 shallots, peeled and chopped
  • 100 clams, scrubbed and rinsed clean of all sand
  • ½ bottle dry white wine
  • 1 lb fresh or dried fettucini
  • 1 stick unsalted butter
  • tsp chopped Calabrian chiles in oil, or more to taste (can substitute red pepper flakes)
  • 1/3 c picked parsley leaves
  • 1/3 c picked tarragon leaves
  • 1/3 c picked dill leaves
  • Salt and freshly cracked black pepper, to taste


  • Place a large heavy-bottomed pot or Dutch oven over high heat.
  • Add oil, garlic cloves, and shallot and allow to blister for 30-45 seconds.
  • Drop about half of the clams into the pot, add wine, and cover.
  • Cook, covered, until the clams open, about 6-8 minutes. Remove from heat. Scoop clams onto a baking sheet with a slotted spoon and allow to cool.
  • Strain broth through a fine mesh sieve and set aside.
  • Once cool enough to handle, pick the clams and discard the shells. Roughly chop the meat and reserve.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a shallow, wide pan, melt butter over medium-high heat.
  • Add strained clam broth and bring to a simmer, stirring to combine.
  • Drop the fettuccini into the pot of boiling water. Allow pasta to cook while you finish the sauce.
  • Add the remaining uncooked clams to the sauce and return to a boil.
  • Cook uncovered until clams open, about 6-8 minutes.
  • When the pasta is al dente, drain and stir into the sauce.
  • Add reserved chopped clams, Calabrian chiles, and herbs.
  • Toss together until pasta is thoroughly coated with sauce.
  • Taste and season to taste with salt and black pepper.
  • Drizzle with extra virgin olive oil and serve with crusty grilled bread.