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Fresh Egg Fettuccini with Manila Clams, Spicy Sausage and White Wine Saffron Reduction
4.9 from 144 votes

Fresh Egg Fettuccini with Manila Clams, Spicy Sausage and White Wine Saffron Reduction

Fresh egg fettuccini is cooked briefly and combined with manila clams and spicy Italian sausage in a white wine and saffron sauce reduced to a rich consistency. The sauce's complexity is enhanced by garlic, chili flakes, and chicken broth, finished with butter and fresh parsley. This pasta dish marries tender pasta with a bright seafood and mildly spicy meat sauce, suitable for a flavorful main course.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Bring a large pot of salted water to boil.
  2. 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.
  3. 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.
  4. Add the pasta to water and cook for 2 minutes. Remove the pasta and add to clams.
  5. 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