Rachel's Clam Fettuccine

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• Step 1

  Heat some olive oil in a large, heavy pot (I used my enameled dutch oven). Sauté onion until translucent. Add garlic and red pepper flakes and cook, stirring occasionally until fragrant. Pour in wine and clam juice and boil until slightly reduced, 3-5 minutes. Add the clams to the sauce and simmer, covered, until the clams are fully opened. Toss with parsley, butter and pasta.

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