Fettuccine with Clams and Zucchini
Fettuccine With Clams And Zucchini is an moderately easy dinner. Made with 2 doz. small littleneck clams (can use 2 cans clams and 1 bottle clam juice), 1 lb. small zucchini, soaked in cold water for 20 minutes, salt and pepper, 1/2 dry white wine and 1/2 c. extra virgin olive oil, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Wash clams in several changes of cold water, rubbing with a stiff brush.
Put the clams in a pot with 1/2 cup of water.
Cover and cook over high heat.
Stir and remove each clam as it opens. (Overcook and they will be tough.)
When all clams are open and out of the pot, pour the liquid into a bowl gently so sand will be left behind.
Remove the clam meat from shells and keep them moist in the bowl of liquid.
When zucchini has soaked, cut off ends and dice into 1/2-inch cubes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment