Homemade Fettucini with Clams and White Beans

23 Feb

Homemade Fettucini with Clams and White Beans

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Going out to eat on Valentine’s day is overrated and for amateurs, right…but who has the time to cook, especially when it happens to fall on a weeknight? Not me, but that’s why we celebrated on February 15th. Here’s a relatively simple meal that can be completed in about an hour.

Fettucini

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For this recipe, I used Dave Lebovitz’s recipe. I PROMISE, making pasta is the easiest thing ever and it makes SUCH a difference from dried pasta!

Homemade Pasta Dough

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1 1/2 pounds – 4 servings

  • 7 ounces all-purpose flour
  • 7 ounces coarse semolina
  • 4 large eggs, at room temperature

 

 

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  1. Mix together the flour and semolina in the bowl of a stand mixer, or mix them up and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour and semolina. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be relatively smooth.
  2. Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for an hour.

(You can keep the dough for several hours at room temperature.)

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Clams and White Bean Sauce

  • 2 tbl (1/4 stick) unsalted butter
  • 4 tbl olive oil, divided, plus more for drizzling
  • 4 garlic cloves, chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1 28-oz. can whole peeled tomatoes
  • 1 15 oz. can cannellini (white kidney) beans, rinsed
  • 1 lb fresh fettucini
  • kosher salt
  • 1 cup dry white wine
  • 2 lb clams
  • 1/4 cup chopped flat-leaf parsley
  1. Heat butter and 2 tbl. oil in large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
  2. Meanwhile, cook pasta in a large pot of salted, boiling water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
  3. Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add clams and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until clams open, about 5 minutes (discard any that do not open).
  4. Add pasta and 1/4 cup pasta cooking liquid to clams and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.
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Our pairing, a Christmas gift saved for the occasion.

 

 

 

 

 

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Next up…our dessert….

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11 Responses to “Homemade Fettucini with Clams and White Beans”

  1. Jacque February 23, 2013 at 7:10 pm #

    I think Bud is already on the plane hoping for a repeat…..his absolute favorite! Too bad your Dad can’t join in too.

  2. Ann February 23, 2013 at 7:13 pm #

    Jen, clams are not my thing, but the fettuccine looks delicious. I would love for you to make the fettuccine for us someday, perhaps a different sauce. Does this mean I’m 1st to leave a message?

  3. Ann February 23, 2013 at 7:15 pm #

    Whoops, Jacque beat me!

    • NTP February 23, 2013 at 7:49 pm #

      I’ve made pasta and it’s not hard, it’s just, get out machine, clean machine, put away machine but the homemade version is so much better. Maybe I will put this on next weekends to do list. Everything looks delish. What was for dessert?

  4. Westcoast Foodie Blogger February 24, 2013 at 2:17 am #

    Looks excellent !

  5. Fred Schroeder February 24, 2013 at 10:29 pm #

    Beautiful. I have to try this one!

  6. bossybostwick February 25, 2013 at 1:26 am #

    Looks so yummy, fresh, delicious. Did you serve a side or dessert? I am thinking about the pasta maker, but is it really that radical if you subtract the storage, cleaning, putting away labor? No judgement,just asking.

  7. NTP February 26, 2013 at 12:32 am #

    Someone owes someone a comment:)

  8. tinykitchenstories February 26, 2013 at 9:47 pm #

    Homemade pasta? I’ve always wanted to try making it, but now I’m completely grain free, it’s going to have to wait. But at least you can enjoy it for me! Looks amazing!

  9. dedy oktavianus pardede May 5, 2013 at 11:53 am #

    Nothing better than fresh pasta…
    i’ve never hanging my fresh pasta before…
    thx to you, i guess my curld pasta issue just solved!

  10. ohiocook July 5, 2013 at 2:01 pm #

    Looks and sounds good! Thank you for stopping by my blog and the “Like” of my posts..

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