This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free bread and use gluten-free pasta in this dish..
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." -Lewis Grizzard, Georgian humorist
For this recipe it is best to clean your clams beforehand. Place two liters of cold water in a large bowl with 2 tablespoons salt. Stir until the salt has dissolved. Scrub the clams to remove excess dirt and place in the bowl to rest for at least 2 hours in the refrigerator. The clams will expel most of the grit and your dish will be tastier.
This is a perfect weeknight dish. The veggies take only a few minutes to prep and the dish takes about 20 minutes to cook (faster and a lot tastier than making something like Hamburger Helper).
It is a simple quick meal that is perfect on a cold winter night or a hot summer day. If you don't like spicy food, this recipe is equally good without the cayenne pepper. You can use frozen corn if fresh corn is not in season.
Servings: 2 | Serving size: 12 clams with 2 ounces pasta and sauce
Cooking Time: 30 Minutes
This recipe can be multiplied but leftovers aren't very good.
3 quarts water
4 ounces fettuccine (or gluten-free fettuccine)
1 tsp unsalted butter
1 large shallot (minced)
1 medium carrot (small dice)
1 medium rib celery (small dice)
1/2 cup white wine
1/2 cup water
2 Tbsp tomato paste
1/8 tsp salt
1/8 tsp cayenne pepper
24 littleneck clams
1/4 cup corn kernels (frozen is ok)
1 slice prosciutto (cut into small dice)
1/2 medium tomato (seeded and diced)
2 Tbsp flat leaf parsley (chopped)
2 slices French, sourdough, or gluten-free bread
Place the water in a stock-pot over high heat.
When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.
There should be a slight firmness to the pasta.
While the pasta is cooking place the butter in a large skillet over medium-high heat.
Add the shallots, carrots and celery.
Cook for about 2 minutes until slightly soft. Stir frequently.
Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.
Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.
Add the clams, corn, and proscuitto.
Cover and cook, stirring once or twice, until all of the clams have opened.
Drain and rinse the cooked pasta.
Divide between two large soup bowls.
Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.
Pour the broth over the clams and pasta.
Top with the tomato and parsley.
Serve with the sourdough bread.
Serving size: 12 clams, 2 ounces pasta
|Calories 465||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||8%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 74g||27%|
|Dietary Fiber 9g||32%|
|Vitamin K 78mcg|