Steamed Clams with Spicy Tomato Corn Broth and Fettuccine

Servings: 2 | Serving size: 12 clams with 2 ounces pasta and sauce

Cooking Time: 30 Minutes

This recipe can be multiplied but leftovers aren't very good.

Ingredients

3 quarts water
4 ounces fettuccine (or gluten-free fettuccine)
1 tsp unsalted butter
1 large shallot (minced)
1 medium carrot (small dice)
1 medium rib celery (small dice)
1/2 cup white wine
1/2 cup water
2 Tbsp tomato paste
1/8 tsp salt
1/8 tsp cayenne pepper
24 littleneck clams
1/4 cup corn kernels (frozen is ok)
1 slice prosciutto (cut into small dice)
1/2 medium tomato (seeded and diced)
2 Tbsp flat leaf parsley (chopped)
2 slices French, sourdough, or gluten-free bread

Place the water in a stock-pot over high heat.

When it is boiling add the fettuccine and cook, stirring occasionally, until almost done.

There should be a slight firmness to the pasta.

While the pasta is cooking place the butter in a large skillet over medium-high heat.

Add the shallots, carrots and celery.

Cook for about 2 minutes until slightly soft. Stir frequently.

Add the white wine, water, tomato paste, salt and cayenne pepper to the pan.

Increase the heat to high, and as the liquid begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn, and proscuitto.

Cover and cook, stirring once or twice, until all of the clams have opened.

Drain and rinse the cooked pasta.

Divide between two large soup bowls.

Using tongs, place 1/2 of the opened clams in each bowl on top of the pasta. If a clam has not opened, discard it.

Pour the broth over the clams and pasta.

Top with the tomato and parsley.

Serve with the sourdough bread.