“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.
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.