April 3, 2017
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.