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Fettuccine with Clam Sauce
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Recipe Information
Tony Theobald


  • 1/2 cup (125 ml) butter
  • 1/4 cup (60 ml) extra virgin olive oil
  • 3 cloves finely minced garlic
  • 16 oz (448 grm). minced canned clams
  • 1/4 cup (60 ml) finely minced fresh parsley
  • 1/4 tsp (1 ml) dried basil
  • 1/4 tsp (1 ml) dried oregano
  • 1/8 tsp (1 ml) red pepper flakes
  • 1/4 tsp (1 ml) salt
  • black pepper, to taste
  • 1/4 cup (60 ml) dry white wine
  • 1 lb (.5 kg). fettuccine
  • parmesan cheese, grated
  • Melt butter in saucepan.
  • Add olive oil and bring up to temperature over medium heat.
  • Saute the garlic for 2 to 3 minutes.
  • Add the clams, parsley, basil, oregano, pepper flakes, salt, pepper, and wine and allow it to simmer for 10 minutes.
  • Cook fettuccine in 6 quarts (5675 ml) of lightly salted water according to package directions.
  • Drain the futtuccine well and return to the pot.
  • Add the clam mixture; toss lightly and serve with grated parmesan cheese.

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