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Spicy Fettuccine with Clams

Spicy Fettuccine with Clams

prep. time:
10 min
cook time:
25 min


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  • 1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
  • 1 lb. fettuccine or linguine pasta
  • 1/4 cup extra-virgin olive oil
  • 3 5-inch thick links precooked chorizo (9oz total), sliced 1/4 inch thick
  • 6 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 3 dozen small clams, such as littleneck, rinsed
  • 1/3 cup chopped flat-leaf parsley


  1. In a large pot of boiling, salted water, cook the pasta until al dente; drain.
  2. Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl. Add the tomato sauce to the pan and boil for 10-12 minutes.
  3. Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top.