Name: Vongole fettuccini with white wine sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 375g dried fettuccini; 50g butter; 1 brown onion, finely chopped; 4 garlic cloves, crushed; 2 ripe tomatoes, seeded, finely chopped; 250ml white wine; 1kg vongole (clams), rinsed, drained (see note); 82.50 ml coarsely chopped flat-leaf parsley

Vongole fettuccini with white wine sauce

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Quick and delicious seafood dish perfect for family dinners.

Ingredients:

375g dried fettuccini
50g butter
4 garlic cloves, crushed
2 ripe tomatoes, seeded, finely chopped
250ml white wine
1kg vongole (clams), rinsed, drained (see note)
82.50 ml coarsely chopped flat-leaf parsley

Instructions:

Cook the pasta in a large saucepan of salted boiling water until perfectly cooked. Drain thoroughly.
In a large deep frying pan over medium-high heat, melt butter until sizzling. Sauté onion and garlic until fragrant and onion softens, about 5 minutes. Stir in tomato, wine, and vongole, and let it come to a gentle boil. Cover and simmer, giving the pan the occasional shake, for about 5 minutes until the sauce is reduced by half and the vongole shells open (discard any unopened ones).
Combine pasta and fresh parsley in the pan, gently tossing. Remove from heat, season with salt and pepper to taste, then portion into serving bowls. Serve promptly.

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