Geoduck Fettuccine

Fettuccini with Brown Butter, Olive Cream & Sauteed Geoduck

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Fettuccine with Brown Butter, Olive Cream & Sauteed Geoduck

Makes 4 Servings
wine WINE PAIRING
Pinot Noir or Syrah

This delicious pasta dish balances the robust flavor of geoduck body meat with a rich olive cream and a nutty brown butter sauce.

The included technique for slicing, pounding, and then coating the geoduck meat in egg before briefly sautéing (steps 5 & 11) results in pieces that are particularly flavorful and tender. It’s worth trying in other sautéed geoduck recipes.

Though we’ve included the ingredients for homemade fettuccine below, you could substitute store bought fresh fettuccine to save time.

Geoduck with Fettuccine
INGREDIENTS
  • Geoduck:
  • Body Meat of 1 Geoduck
  • 1 Egg, beaten
  • All Purpose Flour, seasoned with Salt & Pepper
  • Brown Butter Sauce:
  • 2 tbsp Unsalted Butter
  • 1 tbsp Lemon Juice
  • 2 tbsp Chicken Stock or Broth
  • 10 Green Olives, pitted & sliced (we used Castelvetranos)
  • 1 tbsp chopped Fresh Tarragon
  • 1 tbsp small diced peeled Red Bell Pepper
  • Heavy pinches of Salt & Pepper
  • Olive Cream:
  • 1/2 cup Picholine Olives, pitted
  • 1/2 cup Heavy Whipping Cream
  • Leaves from 5 sprigs of Fresh Thyme
  • Pasta Dough:
  • 1 3/4 cups All Purpose Flour
  • 6 Egg Yolks
  • 1 Large Egg
  • 2 tsp Extra Virgin Olive Oil
  • 2 tsp Whole Milk
  • Big Pinch of Salt
  • Rice Flour for dusting

DIRECTIONS

1

Optional: Make the Pasta Dough – If you’re not using store bought pasta, make the dough. Mound the flour in a large bowl, make a well in the center, and add the eggs, olive oil, milk and salt to the well. Make the pasta dough following the well method (how to make pasta). Add more milk or olive oil as needed if the dough is too dry.

Knead until silky, wrap with plastic & rest 30 minutes.

2

In a large frying pan, melt the butter over medium heat. Continue to cook until it browns and starts to emit a nutty aroma. Remove from the heat and immediately swirl in the lemon juice. If the butter overcooks and turns black, discard it and start over.
3

Add the chicken stock to the browned butter and return it to the heat. Bring the mixture to a boil and cook until the fat emulsifies into the stock.
4

If you haven’t already, prep your geoduck (how to clean geoduck clams). Reserve the siphon meat for another geoduck recipe, such as geoduck sashimi.
5

Thinly slice the body meat. Rinse in cold water if necessary to wash out any embedded sand.

Place the slices between pieces of plastic wrap & pound with the flat end of a meat mallet to tenderize & flatten out (as you would meat or poultry cutlets). Cover with plastic wrap & refrigerate.

6

Make the Olive Cream – In a blender combine the Picholine olives, thyme and heavy cream. Blend to combine.
7

Roll out the pasta dough on your machine to setting # 7 (just until it is thin enough to be semi-translucent).
8

Dust the pasta with rice flour and roll it up into a tube-shape. Slice thinly into noodles (as you would chiffonade herbs) & gently shake them apart. Toss the pasta with more rice flour as needed to keep the strands from sticking to each other.
9

Add the diced red pepper, chopped tarragon and green olives to the browned butter.
10

Boil the fettuccini in salted water for five minutes.
11

Get a thin layer of oil hot in a frying pan. Dip the geoduck slices into the seasoned flour, then the beaten egg. Lay the geoduck slices into the hot oil.

Saute the geoduck for about 25 seconds per side. Remove to a towel or paper towel to drain.

12

Heat the olive cream in a large saucepan. When the pasta has cooked, remove it from the boiling water and toss it in the olive cream.
13

Toss the sautéed geoduck in the brown butter sauce.
14

Arrange the pasta on your plates. Top with the sautéed geoduck & brown butter sauce.

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