Fresh Egg Fettuccini with Manila Clams, Spicy Sausage and White Wine Saffron Reduction
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Italian
Fresh Egg Fettuccini with Manila Clams, Spicy Sausage and White Wine Saffron Reduction
Description
The recipe begins by sautéing chili flakes, spicy sausage, minced garlic, and manila clams in olive oil to develop a base of spicy, savory flavors. Saffron is then added for a subtle aromatic note, and the mixture is deglazed with white wine. Chicken broth is incorporated and reduced by half to concentrate the sauce. Meanwhile, fresh egg fettuccini is briefly cooked, retained just underdone, then added to the sauce to finish cooking while absorbing the flavors.
Butter is stirred in near the end to enrich the sauce, and fresh Italian parsley is folded in for a mild herbal freshness. The finished dish combines the tender texture of fresh pasta with the briny clams and the spicy meat, balanced by the saffron and wine. It's ideal served immediately as a satisfying seafood and sausage pasta entrée.
Ingredients
- 1 teaspoon red chili flakes
- 1 cup Italian sausage You can also buy seasoned ground beef, or buy linked sausage, crumbling it as it cooks, ground
- 1 clove garlic minced
- 12 to 15 manila clams
- 1 pinch saffron
- 1 cup white wine
- 1 cup chicken broth
- 1 pound egg Fettuccine fresh
- 6 tablespoons butter
- 1/2 cup parsley torn, Italian variety, leaves
- salt to taste
- black pepper to taste
- olive oil
Instructions
- Bring a large pot of salted water to boil.
- In a large pot on medium high heat, drizzle in a touch of olive oil. Add the chili flakes, sausage, garlic and clams and cook for 5 minutes.
- Add the saffron and deglaze with white wine. Cook for 2 minutes, then add the chicken broth. Adjust seasoning with salt and pepper. Reduce by half, about 3 to 4 minutes.
- Add the pasta to water and cook for 2 minutes. Remove the pasta and add to clams.
- Continue to reduce the sauce, stirring pasta to release starch to help thicken the sauce. Reduce heat to medium, add butter and stir. If the sauce becomes too thick, add a touch of pasta water to thin out. Fold in the parsley and season one last time with salt and pepper, if needed. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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