Homemade Fettuccine and Clams in White Wine, Butter, and Bacon.
You won't believe how fast and easy it is to make Homemade Fettuccine and Clams. Once you have your fresh pasta cut you'll have dinner on the table in under 15 minutes. Or use the boxed stuff for this recipe if you're short on time. This recipe is divided in to two parts: (1) fresh homemade pasta and (2) steamed clams in white wine butter bacon sauce.
Pulse eggs and olive oil in a food processor until combined.
Add 2 cups flour and pulse to combine then blend for 30-60 seconds. Dough should just start to pull together. Add additional flour as needed until a ball forms in the food processor. Pull dough apart and separate as flour is added for the processor to handle. After a couple minutes of processing, dough should be slightly tacky and not sticky.
Place dough on a lightly floured surface and knead for a minute. If dough still feels sticky then knead with more flour. Tightly wrap dough in plastic wrap and set aside for 30-60 minutes.
Place dough on a floured surface, divide in quarters, and form in to balls. Wrap unused portions and refrigerate or freeze.
Form pasta dough ball in to a small 4x10 rectangle. Fold horizontally in to thirds, dust with flour, then roll through pasta maker on level 0. Repeat 3-4 times.
Roll pasta through each level on the pasta maker finishing with level 7. If the sheet of pasta gets too long to handle then cut it in half. Dust the sheet with flour if needed to prevent it from sticking to the machine.
Dust pasta sheet with flour and roll through the fettuccine cutter. Remove the fettuccine from the machine and transfer to a well floured surface. Toss in flour and use your finger tips to gently separate pieces. Layout on a flat surface or hang to dry.
Boil in well salted water for 3-4 minutes or until al dente. Use tongs to transfer directly to sauce.
White Wine Butter Bacon Sauce
Add 1 Tbs each of butter and olive oil to a large sauté pan over medium-low heat. Add bacon and fry for 1 minute.
Toss in chili flakes and garlic. Sauté just until the garlic takes on some color.
Stir in the zest and juice of one lemon then add white wine plus half the parsley.
Place stalks of broccolini around the edges of the pan. Allow the liquid to come to a slow simmer.
Add the clams and cover with a lid for 4-5 minutes. Give the pan a shake a few times while they’re steaming. Clams are done when they’ve opened. Use tongs to transfer the clams to a clean bowl.
Once the pasta is al dente, use tongs to transfer it right to the white wine sauce. Toss to coat then add 3-5 tablespoons of butter, remaining parsley, and some parmesan reggiano.
Serve clams still in their shells with the pasta and steamed broccolini or remove them from their shells and stir in with the pasta.
Serve with a garnish of chopped parsley and Parmesan Reggiano.
Keyword Clams, Pasta, Seafood
Homemade Fettuccine and Clams in White Wine, Butter, and Bacon. by Eat Up! Kitchen at https://eatup.kitchen/homemade-fettuccine-and-clams/