4 Tbsp. butter 2 Tbsp. olive oil 4 Florida garlic cloves, minced 2 lbs. Florida hard clams, rinsed well 1/2 c. fresh Florida parsley, chopped 2 tsp. Florida lemon juice 1/2 c. dry white wine 1/4 c. sun-dried tomatoes 1 lrg. Florida tomato, diced 8 oz. spinach fettuccine, cooked salt and pepper to taste
What to do:
1. Melt butter with oil in a skillet over medium heat. 2. Add garlic; cook and stir 1 minute. 3. Add clams, cook and stir 5 minutes. 4. Add parsley, lemon juice, salt, pepper and wine. Cook 2 minutes, stirring occasionally, until clams open. 5. Stir in tomatoes and serve over fettuccine.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
