1 tbl olive oil
4 garlic cloves, peeled
2 shallots, peeled and chopped
100 clams, scrubbed and rinsed clean of all sand
½ bottle dry white wine
1 lb fresh or dried fettucini
1 stick unsalted butter
tsp chopped Calabrian chiles in oil, or more to taste (can substitute red pepper
1/3 c picked parsley leaves
1/3 c picked tarragon leaves
1/3 c picked dill leaves
Salt and freshly cracked black pepper, to taste
Place a large heavy-bottomed pot or Dutch oven over high heat.
Add oil, garlic cloves, and shallot and allow to blister for 30-45 seconds.
Drop about half of the clams into the pot, add wine, and cover.
Cook, covered, until the clams open, about 6-8 minutes. Remove from heat. Scoop clams onto a baking sheet with a slotted spoon and allow to cool.
Strain broth through a fine mesh sieve and set aside.
Once cool enough to handle, pick the clams and discard the shells. Roughly chop the meat and reserve.
Bring a large pot of salted water to a boil.
Meanwhile, in a shallow, wide pan, melt butter over medium-high heat.
Add strained clam broth and bring to a simmer, stirring to combine.
Drop the fettuccini into the pot of boiling water. Allow pasta to cook while you finish the sauce.
Add the remaining uncooked clams to the sauce and return to a boil.
Cook uncovered until clams open, about 6-8 minutes.
When the pasta is al dente, drain and stir into the sauce.
Add reserved chopped clams, Calabrian chiles, and herbs.
Toss together until pasta is thoroughly coated with sauce.
Taste and season to taste with salt and black pepper.
Drizzle with extra virgin olive oil and serve with crusty grilled bread.