Dive into a culinary experience that transports you straight to the sun-kissed coasts of Italy with our exquisite Fettuccine with Mussels, Clams, and Bay Scallops in White Wine Sauce! This dish is a seafood lover's dream, combining the briny sweetness of fresh shellfish with the comforting embrace of al dente fettuccine, all enveloped in a fragrant white wine sauce. Perfect for impressing guests or treating yourself to a gourmet dinner at home, this recipe is not just a meal; it’s an invitation to indulge in the flavors of the ocean. Ready to embark on this delicious journey? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine pasta
- 1 lb mussels, cleaned
- 1 lb clams, cleaned
- 1/2 lb bay scallops
- 1/2 cup white wine
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Thoroughly rinse mussels and clams under cold water, discarding any shellfish with broken shells or that do not close when tapped. Set aside.
- Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- In a large, deep skillet or sauté pan, heat olive oil over medium-high heat. Add minced garlic and red pepper flakes, sautéing until fragrant but not browned, approximately 1-2 minutes.
- Add white wine to the skillet, allowing it to simmer and reduce by half, which concentrates the flavor, about 3-4 minutes.
- Carefully add cleaned mussels and clams to the wine mixture. Cover the pan and cook for 4-5 minutes, shaking occasionally, until shellfish begin to open.
- Add bay scallops to the pan, cooking for an additional 2-3 minutes until they turn opaque and shellfish are fully opened. Discard any shellfish that remain closed.
- Add drained fettuccine to the skillet, tossing gently to coat pasta with the seafood and wine sauce. If needed, add reserved pasta water to create a silky consistency.
- Sprinkle chopped fresh parsley over the dish. Season with salt and freshly ground black pepper to taste.
- Serve immediately in warm pasta bowls, ensuring each serving gets a mix of shellfish and pasta.
Tips
- Freshness is Key: Always choose the freshest mussels and clams you can find. Look for shellfish that are tightly closed or close when tapped; discard any that remain open.
- Pasta Perfection: Make sure to cook the fettuccine just until al dente. This ensures that it retains a slight bite and holds up well when tossed with the sauce.
- Reserve Pasta Water: Don’t forget to save a cup of the pasta cooking water! It’s a secret weapon for achieving that silky sauce consistency without making it too watery.
- Wine Matters: Use a good quality white wine that you enjoy drinking. The better the wine, the better the sauce will taste!
- Timing is Everything: Add the scallops last to avoid overcooking them. They only need a couple of minutes to become perfectly tender and opaque.
- Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the dish’s flavor. Don’t skip this final touch!
- Serve Immediately: This dish is best enjoyed fresh and hot. Serve it right away to ensure the seafood is at its best!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 120mg
