A super easy, yet extremely flavorful pasta dish! Your tastebuds will be bursting with excitement.
1. Bring a large pot of salted water to boil. Add Fettuccine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside.
2. In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies "melt" and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water. season with a pinch of salt and pepper. Bring to a boil.
3. Add Fettuccine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
4. Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately.
*This recipe can easily accommodate 6 servings by increasing the clams to 4 pounds.
This dish is not only boasting tons of healthy Omega-3’s, but puts a unique spin on the classic pesto sauce with flavors of aromatic, garlicky basil, nutty flaxseeds, and fresh Parmesan.
The cherry tomatoes are slowly roasted to perfection, adding loads of flavor to this already fragrant and flavorful dish.