Fettuccine & Clams Recipe

Cook pasta

Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente (about 1–2 minutes less than package instructions for fresh; follow package for dried). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Steam clams

While pasta cooks, heat a large wide sauté pan with a tight-fitting lid over medium-high heat. Add 1 tablespoon olive oil. Add cleaned clams and the white wine and 1/2 cup of the broth. Cover and steam until clams open, about 5–7 minutes. Remove pan from heat. Using tongs, transfer opened clams to a bowl; discard any clams that remain closed. Strain the cooking liquid through a fine-mesh sieve into a measuring cup and reserve (should be flavorful). Set clams aside (leave some in shells for presentation, optionally remove half the meat and chop).

In the same large sauté pan over medium heat, add remaining 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add sliced garlic and minced shallot. Cook, stirring, until fragrant and softened but not browned, about 1–2 minutes.

Add crushed red pepper flakes and lemon zest; toast briefly (10–15 seconds). Pour in the reserved clam-wine cooking liquid and the remaining 1/2 cup broth. Bring to a simmer and reduce slightly for 2–3 minutes to concentrate flavor.

Lower heat to medium-low and stir in heavy cream. Simmer gently until sauce begins to thicken slightly, about 3–4 minutes. Stir in remaining 1 tablespoon butter and grated Parmesan until melted and incorporated.

Add lemon juice, chopped parsley, salt, and black pepper. Taste and adjust seasoning. If sauce is too thick, add some reserved pasta water, a few tablespoons at a time, until it reaches a silky, clingy consistency.

Return the drained fettuccine to the pan with the sauce. Toss gently over low heat, adding reserved pasta water as needed (up to the reserved amount) to coat the pasta evenly and achieve a glossy sauce. Cook together 1–2 minutes so pasta finishes cooking in the sauce.

Add the steamed clams (and any chopped clam meat) to the pasta and toss gently to combine and warm through, about 1 minute. Remove from heat.

Taste and adjust with additional salt, pepper, or lemon juice. Divide among starter-sized plates or bowls. Garnish with additional parsley and a light sprinkle of grated Parmesan if desired. Serve immediately.