Mike’s Fettuccini with White Clam Sauce

By Mike_67

Ingredients

• • Four medium to large shallots. Peeled and trimmed
• • 1 to 2 Tbsp. extra virgin olive oil
• • Four peeled cloves Garlic
• • Two 8 Oz bottles clam juice
• • ½ cup dry white wine
• • 16 Oz Fat Free Sour Cream
• • Anchovy paste or fillets, (Four to six anchovy fillets or six inch squirt of Anchovy paste)
• • 1½ tsp. dried Italian herbs
• • One lb. chopped clams (use more if you like)
• • Chopped parsley (optional)
• • Salt and freshly ground white pepper to taste
• • Parmesanio -Regiano

Details

Servings 4

Preparation

Step 1

If using fresh chopped clams, dump them into a coffee filter over a bowl. Squeeze out the clam liquor and reserve. Place clams in a strainer and thoroughly rinse to remove any sand. Set aside.
Mince/chop shallots and garlic using small food processor or by hand. Add olive oil to large frying pan and sauté shallots and garlic until soft (if using Anchovy fillets add now). Deglaze pan with wine and add clam juice and clam liquor. Bring to a simmer and add herbs and anchovy paste (if not using fillets). Simmer on low heat until dried herbs have softened.
Meanwhile cook linguine in salted water until done to preference.
Bring clam juice mixture up to a gentle boil and add clams. Cook for a couple of minutes until clams are just cooked. Add sour cream and heat to a gentle simmer. Add freshly ground white pepper and salt to taste.
Drain linguine and add to skillet. Add parsley if using. Mix thoroughly and serve Top with Parmigiano –Reggiano.