Fettucini with Clams in Saffron Alfredo Sauce
What you'll need
- 1 pound (about 24) small fresh clams, scrubbed clean
- 1 cup white wine
- 2 teaspoons chopped garlic
- 1 container (10 ounces) Refrigerated Alfredo Sauce or Light Alfredo Sauce
- 1/2 teaspoon saffron strands
- 1 package (9 ounces) All Natural Fettucini
- 2 tablespoons chopped parsley (optional)
Preparation: Cooking: Time to table: Serving: 2 people
Delicate strands of saffron are paired with a creamy Alfredo sauce for an upscale entrée that is sure to please.
- STEAM clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid.
- HEAT sauce, reserved cooking liquid and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce.
- PREPARE pasta according to package directions.
- TOP pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.
Saffron strands can be found in the spice section of major grocery and specialty stores.
Tip: If fresh clams are hard to find, substitute 1 can (6.5 ounces) chopped clams, drained. Simmer Alfredo sauce, 1/2 cup wine, clams, 1 teaspoon chopped garlic and saffron strands for 10 minutes, then follow the instructions above.
