Comge is a Reckless Girl.

Warning * Tapioca ball must chew before swallow * Children under 5 not suggest to eat

Thus wrote Mr. Bubbles, on his tea.

Clams with Fettuccine

This is a great, simple recipe in which the finished dish appears to have involved a bit more work than was actually required. Enjoy!

Ingredients
Clams
3 Shallots sliced
3 Cloves garlic roughly chopped
1 pint Cream
1/4 cup Parsley finely chopped
Fettuccine
2 Tbs. Olive oil
1 Tbs. Butter
2 Tbs. Flour

Put on a large pot of water to boil.

In the meantime, heat a large cast iron skillet over medium-low heat, add about two tablespoons of olive oil and shallots and garlic, saute (making sure they do not burn) for about two minutes, add butter and mix. Add flour and stir until thickens. Add parsley and half of the cream; mix thoroughly. Add rest of cream and mix. Add clams and coat with mixture. Cook until the clams open and release their juice. Taste and add salt and pepper. Turn down heat enough to keep clams warm.

When water boils add salt and pasta and cook until al dente. Drain and add to clam sauce.

Wine Suggestions
I had this with a good cold Sake and it was perfect! You can also enjoy with a rosé or a French or New Zealand Sauvignon Blanc.