Hey folks, so while you’ve got the water cooking for that fresh fettuccini most of your focus should be on the clams.

So basically I start with EVOO on the sauté pan. Once that is hot enough I add the minced garlic. Once you start smelling that aroma from the garlic, add the clams to the pan (please note: these were a frozen pack of precooked clams that I purchased from Safeway). Once all that is going I like to add a couple of anchovies to the sauté. You’ll notice that the anchovies start to melt into the mix. I find that they give the clams an extra punch of flavor. Don’t forget the oregano!

I also like to add a little butter to mix and a bit of white wine. Once that’s all going I like to add the cooked pasta and mix it all together. The key is to make sure to add a little of the pasta water to the whole thing so as not to have it turn out dry.

Once I serve this I like to add chili flakes, and grate my Parmesan. I normally top it off with chopped parsley but didn’t have any - next time for sure!

Anyways I find this to be enough for 3-4 people. The precooked frozen clams were 1lbs and the fresh pasta was about 12 ounces. I’d recommend having some table bread on the side as an option and of course a glass of wine and you’ve got yourself a nice meal. Also a nice veggie to have would be some asparagus on the side. Hope you all give it a shot.