Cook 300g of extensive beans in boiling water for 5-7 minutes until soft, then drain. Slip the beans from their skins—pod 150g peas.
Cook 150g of fettuccine in a deep saucepan of boiling water till tender, then drain. Melt 20g of butter in a huge pan. Peel and overwhelm two cloves of garlic, then upload 700g of washed clams, the podded peas, and 100ml of white vermouth, including Noilly Prat. Cover with a lid and convey to the boil.
Let the clams cook for 3 minutes or till their shells are open. Remove the lid, upload the drained fettuccine, the large beans, and 40g of butter. Chop a small bunch of parsley and upload it to the pan. Shake the entirety collectively and pile into dishes, then ladle the cooking liquor over and serve with bread. Enough for 2.
A fresh and healthful clam is normally tightly closed. If the shell is open, tap it firmly on the aspect of the sink. If it doesn’t close right away, then discard it.
The recipe works equally properly with mussels, too. In the region of the extensive beans, I on occasion use French beans chopped into brief lengths.
The Observer ambitions to submit recipes for sustainable fish rated as sustainable via the Marine Conservation Society’s Good Fish Guide
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