White Wine Clam Fettuccine

Hi all,

A family friend of ours owns a very popular Italian restaurant in Calgary and he used to make this dish all the time for me. It was one of the first dishes that I have ever tried to make, and it is still one of my “go to dishes” today!

4 servings of Fettuccine, cooked per package instructions
a splash of olive oil
3 bacon slices, diced
1/2 medium onion, diced
4 garlic cloves, minced
1 can of whole baby clams, with juice (142 g)
1/2 cup dry white wine
1/2 tsp fresh ground pepper
1/4 cup chopped fresh parsley
1 tbsp chopped fresh basil
Grated Parmesan cheese

  1. Bring a large pot of water to boil, add salt and pasta. Once Pasta is cooked, drain and toss pasta with olive oil
  2. Meanwhile, cook bacon in a large frying pan on medium heat until crisp.
  3. Add garlic and onions. Cook until onions appear translucent and soft, about 2 minutes.
  4. Add in the can of clams, white wine and peper. Stir and bring the mixture to a boil on medium heat.
  5. Add in 2 tsp of the chopped parsley, Cook for another 2 minutes for the flavours to blend, then remove from heat.
  6. Add in pasta and toss
  7. Sprinkle with the rest of the parsley, basil and Parmesan cheese. Serve immediately

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