Fettuccine with clams, garlic & fresh tomato
recipe
Fettuccine with clams, garlic & fresh tomato
No comments
Fresh tomatoes are an option in this recipe as they look great and add colour, but lots of Italians prefer it without.
Ingredients
- 350g (12oz) clams
- 3 fat garlic cloves
- 4 tablespoons olive oil
- 1 fresh red chilli
- 4 bay leaves
- 120ml (8 tbsp) good-quality white wine
- 400g (14oz) baby plum tomatoes, halved lengthways
- 100g (4oz) sun-dried tomatoes, sliced
- 25g (1oz) fresh basil, stalks discarded
- 25g (1oz) fresh flat-leaf parsley, finely chopped
- 400g (14oz) Buitoni 'Le Rasagnole' fettuccine
- Salt and freshly ground black pepper
- Extra virgin olive oil, to drizzle
Serves:
4
Preparation:
50
Cook Time:
15
Total Time:
65min
Directions
More recipes like this
- Soak the clams in salted water for minutes to remove any grit, and then wash in clean water and drain. Remove any clams that remain open.
- Bring a large pan of salted water to a rolling boil and cook the pasta according to the pack instructions.
Find more recipes
Comments