FETTUCCINE WITH LONGGANISA CLAM SAUCE

Ingredients:

500g uncooked fettuccini noodles
1 cup sliced vigan longganisa

1/2 cup olive oil

1 cup diced onion

2 tablespoons minced garlic
1 large bell pepper diced

1 teaspoon crushed red pepper flakes

1 cup beer

1 can diced tomatoes

2 pounds littleneck clams, scrubbed clean and picked over

3 tablespoons chopped fresh parsley leaves
Parmesan cheese

Procedure:

Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking.

Set a large 14-inch saute pan over medium-high heat.

Add the olive oil to the pan and the longganisa, add the onions and saute until lightly caramelized and translucent, about 3 minutes.

Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.

Add the beer, stir to combine well, and cook until the beer has reduced to half. Add the diced tomatoes and the clams then cover and simmer until the clams open. Toss in the noodles. Top with chopped parsley and parmesan cheese before serving.