Fettuccine with Clams, Haricots Verts, and Parsley |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Delicate haricots verts add a fresh flavor and tender crunch to this dish. For tips on buying clams, see Selecting Shellfish, page 160, in this month's Cooking Class. Ingredients:
3 tablespoons butter |
1 cup coarsely chopped peeled tomato |
1/4 cup finely chopped shallots |
1/2 teaspoon salt |
3 garlic cloves, minced |
1 cup dry white wine |
1 (8-ounce) bottle clam juice |
42 littleneck clams in shells (about 2 pounds), scrubbed |
8 ounces haricots verts, trimmed and cut in half crosswise |
1 cup chopped fresh flat-leaf parsley |
7 cups hot cooked fettuccine (about 1 pound uncooked pasta) |
Directions:
1. Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are crisp-tender. Remove from heat; stir in parsley. Serve immediately over pasta.
|
|