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

Serves: 2-4


  • 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


  1. Shell fava beans and boil for 6 minutes in salted water.
  2. Remove beans with a slotted spoon and set aside; reserve water to cook pasta for extra flavor.
  3. Saute leek, garlic, and fennel in olive oil on medium heat (don’t brown).
  4. Add dry seasonings.
  5. Add wine and some lemon juice, bring to a boil.
  6. Add clams, cover and lower heat till clams open.
  7. Adjust seasoning and add a fresh squeeze of lemon juice.
  8. Cook pasta at a low boil (helps preserve nest shape).
  9. Remove nests and place in dish.
  10. Spoon clams, fava beans, and sauce over it.

Blogging Note

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!


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