Fettuccine with Creamy Clam Sauce

Fettuccine with Creamy Clam Sauce

Ingredients:

• 8 oz Fettuccine

• 1 15 oz. can of chopped clams (or 3 6-oz cans)

• 3 garlic cloves, chopped

• 1 small onion, chopped

• 1 sprig oregano, chopped

• 1 sprig thyme, chopped

• 1 tbsp minced parsley

• salt to taste

• 1 tbsp olive oil

• zest of 1 lemon

• 1 tbsp lemon juice

• 1/4 tsp red pepper flakes

• 1/8 tsp white pepper

• 2 tbsp all purpose flour

• 2 tbsp butter

1. Cook Fettuccine according to package directions.

2. Drain clams, reserving juice for the sauce.

3. Heat a large pan on medium heat, add olive oil. Cook onion for 3 minutes, add garlic, chopped oregano and chopped thyme. Cook, stirring for 2 minutes.

4. Add chopped clams heat through, about 2 minutes. Stir in lemon juice.

5. In a small pan, heat butter on low heat until melted. Add flour to melted butter, lower heat to simmer. Cook for 2 minutes, stirring constantly.

6. Slowly pour 1 cup reserved clam juice and whisk to combine, ensuring there are no lumps. Allow to cook, stirring occasionally until sauce begins to thicken.

7. Season sauce with white pepper and salt.

8. Add cooked Fettuccine to clam-onion mixture. Pour sauce over Fettuccine, add pepper flakes and minced parsley. Toss to combine.

9. Sprinkle lemon zest on top of pasta. Serve immediately.

Notes&Tips:

• This dish does not use milk or cream to make the sauce. I love making Fettuccine Alfredo but the white cream sauce packs a lot of calories. Fettuccine with Creamy Clam Sauce is a healthier recipe and tastes great.

• Don't toss the extra clam juice, save it for clam chowder or soup.

• If you'd like vegetables in this dish, green beans or snow peas are great additions.

• I served a garden salad with this dish.