Vongole Fettuccini with White Wine Sauce

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients (serves 4):

  • 375g dried fettuccini
  • 50g butter
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 ripe tomatoes, seeded, finely chopped
  • 1 cup (250ml) dry white wine
  • 1kg vongole (clams), rinsed, drained (see note)
  • 1/3 cup coarsely chopped flat-leaf parsley


  1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
  2. Meanwhile, melt butter in a large deep frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add tomato, wine and vongole; bring to the boil. Cook, covered, shaking pan occasionally, for 5 minutes or until sauce reduces by half and vongole open (discard any unopened).
  3. Add pasta and parsley to the pan; gently toss to combine. Remove from heat. Taste and season with salt and pepper. Divide among serving bowls. Serve immediately.


  • Vongole can be substituted with mussels or prawns, if desired.

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