Fettuccine alle Vongole Bianco(Stay with me here!)

Yeah, yeah, I know. Trying to sound upscale again. But with good cause this time. Fettuccine with White Clam Sauce is so easy to make, I am shocked there aren’t more people making this Italian-American favorite. Once you have made it the first time, you will be a pro and add whatever extra ingredients you like. for example adding vegetable stock in lieu of chicken stock or some bits of spinach, chicken or even some heat in the way of red pepper flakes or minced, fresh chile peppers.
Whatever you choose, you can smile and serve with under its’ Italian moniker, just to show off  a little.

Fettuccine with White Clam Sauce

You can also use whole littleneck clams for this recipe. Simply add 1 lb. freshly scrubbed clams with the broth. After the 10 minutes as mentioned in the instructions, remove the clams with a slotted spoon to a bowl. After simmering the pasta has simmered for 5 minutes in the sauce, add the opened, cooked clams and swerve with lots of bread to sop the dish dry.

4 T. olive oil
3 T. butter or margarine
4 cloves garlic, finely chopped
1 green onion, thinly sliced (or 1/3 c. minced onion)
Three 6.5-oz. cans chopped clams, drained, juice reserved (you should have about 1 1/2 c. of juice)*
1/2 c. chicken broth
2 t. Worcestershire sauce
1/2 c. finely minced parsley, optional
Salt to taste
Grated or shredded Parmesan cheese
1 lb. fettucine, freshly cooked until just tender

Heat the olive oil and butter in a large pot over medium heat, sauté the onions and garlic until softened and very fragrant,3 or 4 minutes. Add the reserved clam juice, broth, and the Worcestershire sauce, raise the heat to medium-high, and bring it to a vigorous simmer, then lower the heat to low and simmer for 10 minutes while you cook the fettuccine according to package instructions. The sauce will reduce, which is what we are after. Drain the pasta when it’s done al dente, or somewhat still slightly firm but don’t let it overcook, as you’ll be simmering it further in the sauce.
Taste the sauce for salt, then add the clams, the pasta, and the parsley, and simmer together for 5 minutes, until the sauce is mostly absorbed. Serve with grated Parmesan.

* If needed, you can purchase clam juice in small bottles in any supermarket.