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Fettuccine with Manila Clams & Marjoram
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Inspired by Good Fish by Becky Selengut

SERVES 4 AS A LUNCH OR LIGHT DINNER

When I was a little kid, I knew I had “arrived” in the culinary sense when my dad tapped me to make his signature clam dip. I think, if memory serves, it consisted of sour cream, canned clams, Tabasco, Worcestershire sauce, and some more Tabasco. Fritos were involved.

This dish is worlds away from that dip (best eaten while watching the New York Islanders play hockey), but chopping the clams brings me right back to my childhood kitchen, standing on my tiptoes and splashing hot sauce all over the counter.

Ingredients

Kosher salt
2 pounds Vital Choice clams, scrubbed
1/2 cup dry white vermouth
2 sprigs fresh marjoram, plus
1 tablespoon chopped marjoram leaves
2 sprigs fresh thyme
10 ounces Fettuccine
1 tablespoon unsalted butter
1/4 cup extra-virgin olive oil
Pinch of red pepper flakes
1 cup roughly chopped fresh or canned tomatoes
1/4 cup roughly chopped fresh Italian parsley

Cooking

Bring a large pot of water to a boil and add a heaping tablespoon of salt.
 
In the meantime, in a medium saucepan, add the clams, vermouth, marjoram sprigs, and thyme. Bring to a boil, reduce heat.


About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.


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