Go Back

Clam Fettuccine

This recipe is from Rebecca Desmond, published in "A Taste of California", in the California Farmer publication. Rebecca is the director of the Division of Fairs & Expositions, part of the California Department of Food and Agriculture. Rebecca was never a cook. Six years ago she injured her back - was on bed rest - and started watching cooking shows on TV and got hooked. She wanted to try the dishes she was seeing. Here is her quick and easy version of Clam Fettuccine. Enjoy!
Course Main Course
Servings 4 to 6
Author E. Marie - via A Taste of California


  • 3 cans minced clams … or fresh from the Farmers Market & minced
  • 1 bottle Clam Juice if using fresh from the market clams
  • 3 bunches green onions cut into 1” lengths – white & green
  • 1 stick butter 1/2 C.
  • 6 cloves garlic chopped
  • 1 16 oz bag of fettuccine or your choice of pasta
  • 1/2 C Parmesan Cheese grated


  1. Drain juice from clams into a large measuring cup; set aside. If you’re using fresh clams, buy a bottle of Clam Juice to use.
  2. Melt butter in skillet. Add clams, garlic and onions. Saute for 1 1/2 – 2 minutes, then add a quarter of the clam juice. Keep skillet on medium-high and cook until clam juice has reduced.
  3. Add the next quarter of the clam juice and proceed as above, until all of the clam juice has been used.
  4. Cook the pasta according to package directions. When pasta & sauce are finished, toss to combine, top with cheese. This dish makes great leftovers as well.