Everything about this dish is fresh, from the homemade fettuccine to the clams, and finally, the otherworldly sauce that the clams are cooked in…this is as close to tasting Tuscany without having to board a plane to get there (admittedly, I’d want to do that, too, but in pinch, this dish will suffice). When we think Italian we of course think of pasta and likely a rich bolognese or a marinara, maybe even a heavier cream sauce like an alfredo. I’m taking pasta and sauce and offering a light, flavorful, and fresh experience with this beautiful Fresh Fettuccine and Clam dish. Mangia! (That’s Italian for “Eat!”)

Fettuccine is Tuscan in origin. It means “little ribbons” and that’s just what we’re making here. Homemade pasta is easier than one might think, and while the temptation to pick up a package of fettuccine from the store looms large, fresh is a, to use the cliché, a game changer. A pasta machine makes this easy and, with a little practice to gain comfort and confidence, homemade pasta becomes the norm.

Just three ingredients to make the dough! Flour, salt and water, and the one important tool, a pasta maker. It is so satisfying to watch these little ribbons emerge from the pasta maker. Fresh pasta has that al dente texture that we want when we bite into pasta. Oh, this is just so good!

But the sauce, the sauce is sensational. Clams cook up very quickly in a bright, light and flavorful broth. Our broth starts with pancetta and we want to render the fat from the pancetta to build flavor. Shallots, garlic, lemon juice and lemon zest, and a dry white wine – something you’ll likely drink with this meal, like a Pinot Grigio – helps to create a luxurious sauce that will cling to the fresh pasta. Optional to add cherry tomatoes here, too. Be sure to save a cup of the starchy pasta water to add to the sauce at the end. Pasta water is truly the secret ingredient to any pasta sauce.

When the sauce is ready (if using fresh clams, toss out any clams that haven’t opened), add the pasta. A gentle toss to coat the noodles and distribute the clams and the dish is ready to serve. I will also add red pepper flakes and fresh basil to finish the dish; I like that pop of heat and spark of basil to illuminate the freshness of the dish. Fresh Fettuccine and Clams is simple yet elegant and beyond delicious.

Fresh Fettuccine and Clams is from the Steakhouse in Tuscany menu at Table for 12. It is served with Tuscan Tomato Panzanella, Tuscan Grilled Flank Steak, and Chewy Ricciarelli Cookies.