Fettuccine with Spring Peas, Sapelo Island Clams, Sopressata, and Pea Shoots
Yields 2 servings
from Chef Gottselig of no. 246 in Decatur, Georgia
Oil, as needed
1 cup sopressata, diced
2 tablespoons sliced garlic
½ cup English peas, cleaned
½ cup snow peas, cleaned
½ cup snap peas, cleaned
18 clams, cleaned
1 cup white wine
2 cups chicken stock
4 tablespoons butter
2 lemons, juiced
½ pound fresh fettuccine
2 tablespoons canola oil
1 cup pea shoots
Bring large pot of salted water to a simmer.
Add oil to sauté pan set over medium-high heat. Add sopressata and render out fat for 1 to 2 minutes. Add garlic, all peas, and clams to pan. Sauté until garlic is caramelized.
Deglaze pan with white wine and reduce by half. Add stock, butter, and lemon juice. Cover and keep at slow simmer until clams start to open.
While pan sauce is simmering, bring pot of salted water to full boil and add fettuccine. Cook pasta for about 3 minutes, occasionally stirring to help pasta cook evenly. Test for desired texture before straining.
Strain pasta and add to sauté pan. Cook all ingredients for 1 minute, or until all clams have opened. Add salt and additional lemon if needed.
Place in serving bowls and garnish with pea shoots.