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Fettuccine With Whole Clams

Submitted by Jackie Alpers

This recipe is per person, so if you have a crowd, you�ll need a bunch of cans of clams.


  • 2 oz Fiber Gourmet (or other whole grain) fettuccine
  • 1 can Whole clams in juice
  • 1 tsp. Flour
  • 1 tsp. Light Butter
  • 1/4 cup Nonfat milk
  • 2 T Chopped onions
  • 2T Seedless greek olives, chopped
  • 1 small Campari tomato, chopped
  • Red chili flakes, to taste
  • 1/4 cup Grated or shredded Parmesan cheese


  1. While the fettuccine is cooking, spray a nonstick pan with a little canola oil
  2. Melt the butter over very low heat
  3. Slowly whisk the flour into the melted butter to make a paste
  4. Slowly whisk the milk into the paste to make a sauce add the 1/2 the juice from the clams. Discard the rest of the clam juice.
  5. Whisk the cheese into the sauce until the cheese is melted throughout.
  6. Raise the heat to medium add the onions, tomatoes, chili flakes and clams to the sauce. Cook for a couple of minutes until combined and slightly thickened
  7. Lower the heat back to low. Drain the pasta and mix into the sauce to coat. Serve garnished with more Parmesan and freshly ground pepper.