Fettuccine with Clams, Haricots Verts, and Parsley

Photo: Jan Smith

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.

Yield: 6 servings (serving size: about 1 cup clam mixture and about 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 17%
  • Fat: 7.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.9g
  • Carbohydrate: 64.2g
  • Fiber: 4.4g
  • Cholesterol: 31mg
  • Iron: 10.3mg
  • Sodium: 361mg
  • Calcium: 80mg


  • 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)


  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.
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