Clams, Fava Beans + Yellow Tomatoes with Spinach Fettuccine Nests
This is what happens when you shop ‘fresh’ for dinner. No plan. No list. Just totally market-driven.
Yellow grape tomatoes were the first thing that caught my eye. Then I saw the fava beans. I’ve only worked with favas a few times but they’re easy enough and really tasty so into the basket they went. I walked over to the fish counter, looked at the usual suspects (salmon, snapper, tuna) and then spotted the littleneck clams. The rest just sort of fell into place. A few more pick-ups, like spinach fettuccine nests, and some pantry staples. Voila!
A Digital Mise en Place
- 2 dozen littleneck clams washed
- 1-pint yellow grape tomatoes halved
- 6 fava beans (shelled)
- 2 cloves garlic minced
- 1/2 large leek sliced thinly
- 1/2 fennel sliced thinly
- 1-1/2 cups white wine
- 1 lemon juiced
- 1/4 cup extra virgin olive oil
- 4 spinach fettuccine nests
- salt, red chili pepper, fresh basil to taste
- Shell fava beans and boil for 6 minutes in salted water.
- Remove beans with a slotted spoon and set aside; reserve water to cook pasta for extra flavor.
- Saute leek, garlic, and fennel in olive oil on medium heat (don’t brown).
- Add dry seasonings.
- Add wine and some lemon juice, bring to a boil.
- Add clams, cover and lower heat till clams open.
- Adjust seasoning and add a fresh squeeze of lemon juice.
- Cook pasta at a low boil (helps preserve nest shape).
- Remove nests and place in dish.
- Spoon clams, fava beans, and sauce over it.
Automatic spellcheck challenged my typing of
fettucine so I checked google and other sources and learned it’s spelled with either a single or double ‘c’. However you spell it, it sure tastes good!