Seafood dishes are a big part of Italian Christmas. Here’s one that Chef Peter Russo of The 700 Drayton Kitchen School at The Mansion of Forsyth shared with us.
Fettuccine and clams recipe
For the pasta:
- 1 cup flour
- 1 egg
- When you crack the egg, fill one half of the shell with water and the other half of the shell with olive oil
- 1 pinch of salt
Start by kneading the pasta in a bowl for five minutes then move to countertop and knead till soft (not to soft or it sticks to your hand and not to hard or it crumbles apart.)
The sauce:
- 10 littleneck clams
- 1/3 cup butter
- 1 onion diced
- 3 cloves garlic chopped
- Dry white wine
- 1 cup clam juice
- 1 bunch of parsley
- 1 Lemon for zest thing.
Preparation for the sauce:
Sauté onions and garlic with the butter until they are translucent. Add clams and white wine. Cook white wine for one minute and then add the clam juice and cook till clams open. Once clams are open set clams into bowl for serving and lemon zest and parsley to finish.
Cook pasta
Once pasta is floating (usually 2-4 minutes), place in sauce and plate sauce and pasta into bowl with clams and enjoy.
