WNYT TV 13 – “LET’S EAT” Segment w/
Chef Instructor Maureen A. Clancy CCE.CEC.
F.D. Myers Education Center w/ Ashley Edgar –Schuylerville
Chef Clancy’s Spinach Fettuccini w/ White Clam Siracha Sauce
Coarse salt
12 ounces spinach fettucine
3 tablespoons olive oil
2 scallions finely chopped
1 Tbsp. garlic cloves, smashed & minced fine
1/4 teaspoon red-hot Siracha sauce
½ fresh lemon juice
1 cup dry white wine
1 dozen fresh littleneck clams rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh spinach coarsely chopped
DIRECTIONS
1.
2.
3.
4.
5.
In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2
cup pasta water; drain pasta. Set aside.
While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and
red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any
that haven’t opened after 5 minutes.)
Add pasta to calm mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat,
and stir in butter and spinach and Siracha sauce. Add some reserved pasta water to thin sauce if necessary;
season with salt & fresh cracked pepper