Fettuccine with Clams, Haricots Verts, and Parsley

Fettuccine with Clams, Haricots Verts, and Parsley
Photo by Jan Smith


  • 8 ounces haricots verts, trimmed and cut in half crosswise
  • 3 tablespoons butter
  • ½ teaspoon salt
  • 42 littleneck clams in shells (about 2 pounds), scrubbed
  • 3 garlic cloves, minced
  • 7 cups hot cooked fettuccine (about 1 pound uncooked pasta)
  • 1 cup dry white wine
  • + 4 more ingredients
    • ¼ cup finely chopped shallots
    • 1 cup chopped fresh flat-leaf parsley
    • 1 cup coarsely chopped peeled tomato
    • 1 (8-ounce) bottle clam juice

Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are c...

View full recipe at My Recipes


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