REMA [Red Pepper, Eggplant, Mushroom and Artichoke] Fettuccine with Clams
Learn how to make this REMA [Red Pepper, Eggplant, Mushroom and Artichoke] Fettuccine with Clams
recipe with the voice-activated cookbook iPhone app, Myka.
Servings
6
Cook In:
35 mins
Prep In:
25 mins
Method:
Stove Top
Introduction
REMA [Red Pepper, Eggplant, Mushroom and Artichoke] Fettuccine with Clams
By: Sous Chef Myka
Your favorite dinner go-to recipe is getting a makeover. This REMA [Red Pepper, Eggplant, Mushroom and Artichoke] Fettuccine with Clams is incredibly rich in flavor, thanks to a finely chopped foursome of red pepper, eggplant, mushroom and artichoke, along with plenty of littleneck clams.
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3 dozen littleneck clams
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Water
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1 small eggplant
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½ cup + 2 tbsp olive oil
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8 oz mushrooms
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1 yellow onion
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14 oz whole artichoke hearts
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4 red peppers
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½ cup kalamata olives
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7 cloves garlic
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1 tsp fennel seeds
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2 tsp salt
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1 tsp smoked paprika
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1 tsp cayenne powder
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1 tsp mushroom powder
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3 oz crusty baguette
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¼ cup white wine vinegar
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1 pound fettuccine
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1 cup white wine
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1 cup pasta water
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Parmesan for garnish
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Parsley for garnish
REMA [Red Pepper, Eggplant, Mushroom and Artichoke] Fettuccine with Clams
Hi Chefs, Myka here 👋
Fettuccine with Clams is tasty enough as it is, and it’s the perfect dinner dish whether you’re cooking for yourself, or treating family and friends to something delicious. For this recipe, you’ll start by finely chopping eggplant, mushroom, artichoke and red pepper, along with some kalamata olives and onions. You’ll cook these ingredients in a skillet as-directed, and while that’s on the stove, you’ll prep some fresh breadcrumbs and start cooking your pasta.
Last but certainly not least, you’ll add some white wine to your skillet, before adding in three dozen littleneck clams. In less than an hour you’ll have a fettuccine with clams that packs a ton of flavor in every bite.
Happy cooking!
Step by Step Instructions
Step 1
Place 3 dozen littleneck clams into a large bowl of salted water and store in the refrigerator until ready to use.
Step 2
Trim and peel the skin off 1 small eggplant. Dice into 1” chunks and add to the bowl of a food processor.
Step 3
Pulse the food processor on and off until very finely chopped but not liquefied.
Note: Depending on the size of your food processor, you may need to add and pulse a few portions of the eggplant at a time.
Step 4
Set your burner to medium and heat 2 tablespoons of olive oil in a large skillet.
Step 5
Add the chopped eggplant and allow to cook while preparing the next steps.
Step 6
Clean and add 8 ounces of mushrooms to the food processor. Again, pulse until very finely chopped. Add to the skillet and stir to combine.
Step 7
Clean and cut 1 yellow onion into quarters and add to the food processor. Pulse until very finely chopped and add to the skillet. Stir to combine.
Step 8
Drain a 14 ounce can of whole artichoke hearts and add to the food processor. Pulse until finely chopped and add to the skillet. Stir to combine.
Step 9
Clean and remove the stems and seeds from 4 red peppers and add to the food processor. Pulse until finely chopped and add to the skillet. Stir to combine.
Step 10
Add ½ cup of pitted kalamata olives and 4 cloves of garlic to the food processor. Pulse until finely chopped and add to the skillet. Stir to combine.
Step 11
Using a mortar and pestle or spice grinder, crush 1 teaspoon of whole fennel seeds into a powder and add to the skillet.
Step 12
To the skillet, add 2 teaspoons of salt, 1 teaspoon of smoked paprika, 1 teaspoon of cayenne powder and 1 teaspoon of mushroom powder. Mix well to combine.
Step 13
Let the mixture cook, stirring occasionally, until most of the liquid has evaporated, approximately 25 minutes.
Step 14
While the mixture is cooking, begin preparing the breadcrumbs by pulsing 3 garlic cloves in a food processor until finely chopped. Add 3 ounces of dried crusty baguette. Pulse several times until fine crumbs are formed. Set breadcrumbs aside.
Step 15
When most of the liquid has evaporated from the mixture, add ½ cup of olive oil and ¼ cup of white wine vinegar. Stir to combine.
Step 16
Set a large pot of water over high heat and salt heavily.
Step 17
While the water is coming to a boil, remove the clams from the refrigerator and rinse them under fresh water. Set aside.
Step 18
When the water has boiled, add 1 pound of Fettuccine and begin to cook until al dente per pasta directions.
Step 19
While pasta is cooking, add 1 cup of white wine to the skillet. Once simmering, add the clams and cover. Cook for approximately 5-6 minutes.
Note: Clams will fully open once cooked. If you find they are opening at different times, remove the opened clams from the skillet and place in a separate bowl while the others continue to cook. This will prevent the clams from overcooking.
Step 20
When the fettuccine is al dente, reserve 1 cup of pasta water and transfer the pasta to the skillet. Slowly add pasta water to the skillet while stirring until the desired consistency is reached.
Step 21
Return any clams that were removed during the cooking process back to the dish.
Step 22
Sprinkle approximately ⅔ of the breadcrumbs over the dish and stir to combine.
Step 23
Transfer pasta to a serving dish. Garnish with remaining breadcrumbs, shredded parmesan and finely chopped parsley.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
