1 (13.75-ounce) box fettuccine- Dash of olive oil
- 2 chicken bouillon cubes
- 1 1/2 cups chicken broth
- 3 tablespoons butter, divided
- 1/4 cup minced garlic
- 1/4 cup chopped green onion
- 1 pound clams, scrubbed
- 1 pound mussels, scrubbed
- 1 1/2 cups white wine
- 1 pound medium shrimp, peeled and de-veined
- Juice of 1/2 lemon
- 1/2 cup cream or half and half
Cook fettuccine according to package directions; drain and lightly toss with a dash of olive oil to prevent noodles from sticking together; set aside. Dissolve bouillon cubes in chicken broth and set aside. In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add garlic and most of the green onion (save a little for garnish) and cook 3-5 minutes or until softened, stirring occasionally. Add clams and mussels; cover and cook for another 5 minutes. Add white wine and bouillon cubes with chicken broth. Bring to a boil then reduce to a rolling simmer. Add shrimp, cover and cook 3-5 more minutes or until the clams have opened and shrimp is cooked through, stirring occasionally. Remove from heat and stir in lemon juice. Stir in remaining tablespoon of butter and the cream. Add cooked fettuccine and toss to combine. Remove to plates and garnish with remaining green onion.
