April 3, 2017
12 Cherry Stone or Littleneck Clams or 15-20 Mussels,
3 tbsp olive oil
3 tbsp minced garlic
1/4 cup diced white onion
1/2 cup shitake mushrooms
3 diced scallions
1 1/2 cup white wine
2 tsp salt
1 tsp black pepper
1 cup chicken broth
1 cup Rachel’s Raquette Lake Elixir
1/2 tsp Siracha hot sauce
8 oz. (1/2 box) fettuccine
freshly grated parmesan cheese, minced fresh parsley
1Sauté garlic in olive oil. Add white onion and shitake mushrooms, and once cooked, scallions. Deglaze in white wine.
2Add salt, pepper, chicken broth, Elixir and Siracha.
3Rinse clams and/or mussels under cold water and then add to pot.
4Cover and let simmer until all shells open. (Clams will take longer than little mussels so add clams first if using both).
5Pour over fettuccine and garnish with parmesan cheese and fresh parsley.
August 15, 2017
Quick, easy and delicious. I also make this with small shell pasta to better hold the sauce.
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