Wednesday, March 17, 2010
Fettucini w/ Clam Sauce
Today was a big battle. One last big Organic Chemistry test before Spring Break week and one more paper to write, due tomorrow, and I'm home free. I have wanted to just relax since the semester began, and I've got 2 more days of work and I'll get to do just that. I guess it could be worse, but you know, that homestretch before a vacation... is just plain brutal.
1/2 lb. fettucini
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
8 oz. can clams, chopped (juice reserved, optional)
3/4 cup chardonnay
juice from 1/2 lemon
small handful parsley, chopped
3/4 cup heavy whipping cream
1 cup shredded parmesan cheese
salt and pepper to taste
Cook the fettucini to al dente. Drain.
While waiting for pasta to boil, heat oil and 1 tablespoon butter in large skillet until medium high heat. Add clams and garlic and cook for about 3-5 minutes.
Add in wine and cook for another 3-5 minutes, scraping up any brown bits from pan. Add remaining tablespoon of butter and stir until melted.
Lower heat and add in lemon juice. Stir in parsley and whipping cream. Then add in 3/4 cup parmesan cheese. Stir until all incorporated. Salt and pepper to taste. If you want more clam flavor, add in small portion of reserved clam juice until it's just perfect for your tastes.
Drain pasta and toss pasta in sauce until well incorporated. Serve on hot plates and with remaining parmesan cheese for garnish if you'd like!
This was absolutely great. Andy and I went out to eat last Friday and we went to a Louisville "chain" of sorts - the Bristol. And nothing against the Bristol or anything, but their entrees always just seems so... well... blah. And this Friday was no surprise. The special was a shrimp scampi with linguine and it sounded amazing, the way they described it. And the plate came out, it smelled wonderful, it looked wonderful, but just tasted... well... BORING. There was no flavor... at all. So I made it my mission to make a pasta dish this week that had FLAVOR... and this did just that. So maybe Bristol could learn a thing or two... Enjoy!