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Fettuccine with Manila Clams & Marjoram

Recipe by Becky Selengut
Inspired by Good Fish by Becky Selengut. Recipe serves 4 as a lunch or light dinner. Chef Selengut recalls: "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."
Yield: Serves 4
Total Time: 0 min
Prep:
Cook:
Additional:
Ingredients
1/2 cup dry white vermouth
2 sprigs fresh marjoram, plus 1 tablespoon chopped marjoram leaves
2 sprigs fresh thyme
10 ounces Fettuccine pasta
1 tablespoon unsalted butter
Pinch of red pepper flakes
1 cup roughly chopped fresh or canned tomatoes
1/4 cup roughly chopped fresh Italian parsley
Kosher salt
Preparation
1.  Bring a large pot of water to boil and add a heaping tablespoon of salt.
2.  In the meantime, in a medium saucepan, add the clams, vermouth, marjoram sprigs and thyme. Bring to a boil, reduce heat. Cover and cook for 3 to 5 minutes. Remove opened clams.
3.  Add pasta to pot of boiling, salted water. Cook until al dente (about 3 minutes). Strain and set aside.
4.  Discard marjoram and thyme from clam broth. Strain broth and reserve.
5.  Remove clams from shells and chop. Chop parsley and marjoram.
6.  Heat a cast iron skillet over medium heat. Add butter, olive oil and red pepper flakes; cook for 1 minute.
7.  Add tomatoes; cook for 2 to 3 minutes. Add chopped clams, marjoram, parsley and reserved clam broth.
8.  Add al dente pasta and cook until it reaches desired level of doneness.
9.  Divide between serving plates and drizzle with olive oil. Enjoy!
About Becky Selengut

Becky Selengut is a 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.

Learn more at beckyselengut.com.

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