Fettuccini al Tony
Creamy fettuccini with clams, black olives, and white wine in a rich butter and cream sauce. An elegant pasta dish with Mediterranean flair.
Ingredients
Equipment Needed
- heavy frying pan
Ingredients
Equipment Needed
- heavy frying pan
Instructions
- 1
Saute garlic
In heavy frying pan, melt butter and add garlic to saute and flavor the butter.
- 2
Add clams and wine
Add clams and wine and simmer until it reduces to a fine, light gravy.
- 3
Add cream
Slowly add half-and-half. Simmer until cream starts to bubble slightly around the edges. Be careful not to over boil or the cream will separate from the butter.
- 4
Thicken sauce
Add a little Parmesan cheese to melt and thicken the broth.
- 5
Add seasonings
Remove from heat. Stir in olives, cracked pepper and Greek seasoning.
- 6
Combine and serve
Pour over noodles; top with remaining Parmesan cheese and toss lightly. Serve right away.
Cook's Notes
Don't over boil the cream or it will separate from the butter and look awful. For an impressive variation, grill some shrimp and toss it in at the last minute—guests will go wild.
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