Fettuccine Alle Vongole

Feeds: 4

INGREDIENTS

Fresh Fettuccine 


  • 2 Cups ‘OO’ flour


  • 3 Eggs


  • 2 Yolks


  • 1 tsp salt


  • 1 Tbsp extra virgin olive oil


  • *Bit of water for mixing if needed. 


  • 1lb of Fresh Clams


  • 1 lemon 


  • 8 strips of bacon 


  • 4 cloves garlic


  • Italian parsley 


  • 2 Thai Chillies


  • 1 cup Chardonnay 


  • 2 Tbsp EVOO 


  • Fresh pepper


Bacon Wrapped Jumbo Prawns


  • 6 Frozen Jumbo Prawns


  • 6 strips of bacon 


  • Cajun spice 



SUMMARY

You can’t really travel right now, unless you’re Dominic Cummings then whatevs right? Bring Italy home and replicate the @mrtommycampbell FoodSlut take on this Italian classic. ‘Fettuccine Alle Vongole’. Fresh clams nestled in homemade pasta tossed in a charred lemon, Chardonnay, chili, bacon, garlic reduction. Slutted up to the max with baked bacon-wrapped jumbo prawns. Follow @mrtommycampbell 


RECIPE

  1. Preheat oven to 400.


  2. One strip of bacon will perfectly wind around each prawn. Start at the fat end and work to the tail. 


  3. If they are not frozen this will not work as they bacon will take far longer. 


  4. If they are frozen and meaty you are rock solid. 


  5. Place on a slotted tray or on a tray with a wire rack. 


  6. Dust with Cajun spice and bake for approx 25 minutes. 


  7. While that is in the oven....


  8. Bring two cups of water to a boil, add the clams, cover and cook until they open. 2-3 minutes. Remove clams from water and heat, set aside. Reserve the clam water as it’s now a great stock. Strain through a sieve and set aside. 


  9. Remove 3/4 of the clams from their shells. Drain any additional clam juice into your reserved stock. 


  10. Zest your lemon, cut in half and char. I did this on the bbq. 


  11. Dice the bacon and add to a large saucepan over medium heat. 


  12. When it’s cooked through add in the EVOO and garlic. Cook for a minute then add in the clam stock, lemon zest, juice of 1/2 a charred lemon. 


  13. Let it simmer and reduce for a couple minutes.


  14. Add in the Chardonnay and bubble off the alcohol. 


  15. Give it a taste test before you go further. 


  16. The bacon and clam stock will give it a saltyness, but if it’s too salty, compensate with 1/2 cup of water and a little more wine to balance. Add a few twists of fresh pepper.


  17. Happy with the flavor? Great! 


  18. Add the cooked fettuccine to the sauce, allow it to bubble and coat for a minute. 


  19. Toss in the shelled clams and the few still in the shell. These are mostly for presentation and a bit of fun. 


  20. Transfer to a large family style bowl and garnish with fresh chopped Thai chili, Italian parsley, charred lemon and top with the Bacon Wrapped Jumbo Prawns. 


  21. Serve with garlic bread and Chardonnay. 


Recipe Credit


Tommy Campbell


@mrtommycampbell


Youtube.com/c/tommycampbell 



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