Fettuccini with Clams and Broccoli

Serves 2

200 g Fettuccine

2 cloves garlic, minced

1 10 oz can clams or mussels

1 8 oz. bottle clam juice (optional)

2 cups broccoli florets

3 tbsp. extra virgin olive oil

Salt and pepper

  1. In a large pot drain clam juice from can, add clam juice and 8 cups water and bring to a boil., Add 1 tbsp. salt and cook fettuccine (about 8 minutes).
  2. Meanwhile, heat oil over medium heat in a high-sided sauté pan, add garlic and sauté for 2 minutes.
  3. Add broccoli florets and sauté.
  4. When pasta is almost done, add clams to pan and stir, heating ingredients through.
  5. When pasta is done, drain and toss with 1 tbsp. oil and add to a serving bowl. Add broccoli and clam mixture to pasta, toss and serve.

Serve with: Grated Parmigiana Reggiano or Pecorino Romano cheese and crusty bread.

Copyright © 2001-2012 by The Still Waters Group

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