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.
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)
How to Make It
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.
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