“Life is a combination of magic and pasta.” F. Fellini
The real Italian version of this recipe probably has a few more calories but that doesn’t stop this one from being tasty, simple to make, and still low-calorie! Bobby Deen’s recipe, Fettuccine With White Clam Sauce, in his cookbook Everyday Eats inspired this recipe; the actual southern Italian dish is called Pasta Alle Vongole.
If you can’t find Pappardelle, any long, thin pasta will do … linguini, fettucine, or even spaghetti. It goes without saying that crusty, hot garlic bread is a must to compliment this dish.
Assemble all the ingredients and set out a large, deep skillet and a stockpot.
In a large skillet, heat the oil over medium-low heat. Add the garlic, red pepper flakes and mushrooms and cook until the mushrooms are soft, about 5 minutes.
Add the wine, increase the heat to medium-high and bring to a boil. Cook until the wine has almost completely evaporated, about 7 minutes. Lower the heat, add the clam juice and stir to combine; cook for 1 minute. Then, add the clam meat, lemon zest and lemon juice. Season with the salt and pepper.
Meanwhile, in a large stockpot of boiling water, cook the pasta until just tender, 11 to 12 minutes. Drain the pasta reserving ½ cup of the pasta water.
Add the butter to the clam mixture stirring until combined. Add the pasta to the clam mixture and toss to coat adding a few tablespoons of the pasta water if necessary. Transfer to a serving bowl, sprinkle with the parsley & Parmesan and serve.
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