Fettuccine with clams in red sauce
2 servings
30 minutes
Fettuccine with shellfish in red sauce is an exquisite dish of Italian cuisine that combines marine notes with a rich tomato flavor. Italians value pasta for its versatility, and this version is a vibrant embodiment of Mediterranean gastronomy. Tomatoes and garlic create a deep, spicy aroma complemented by the tenderness of canned shellfish. The light heat of red pepper flakes awakens the appetite, while parsley refreshes the taste. The dish is perfect for a romantic dinner or a cozy family evening. Serve with a glass of white wine to highlight the richness of the sea flavors. It's not just food – it's a culinary journey to Italian coastal cities where fresh seafood and aromatic pasta are part of everyday life.
1
Heat olive oil in a pan over medium heat. Add minced garlic and sauté until golden for 1 minute.
- Olive oil: 3 tablespoons
- Garlic: 5 clove
2
Add tomato paste and cook for another minute. Then pour in shellfish juice, 0.5 cup of juice from canned clams, and parsley. Cook until the sauce thickens slightly, stirring, for about 15 minutes.
- Tomato paste: 1.5 tablespoon
- Clam juice: 230 g
- Canned clams: 370 g
- Chopped parsley: 2 tablespoons
3
Add finely chopped shellfish and red pepper flakes. Cook until well heated. Season with salt and pepper.
- Canned clams: 370 g
- Red pepper flakes: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Boil the pasta in salted boiling water until cooked. Drain.
- Fettuccine: 230 g
5
Pour the sauce over the fettuccine, mix well, and serve.
- Fettuccine: 230 g