Login to Save Like

Ingredients

• 12 ounces fresh squid ink fettucini
• 2 tabslepoons olive oil
• 1 teaspoon garlic, chopped
• 24 Manila clams
• 1 cup sweet baby tomato halves
• 2 whole abalone, sliced & tenderized abalone
• 1 cup white wine
• 2 tablespoons butter
• 2 tablespoons Italian parsley, chopped
• sea salt to taste

Description

Bring A Pot Of Salted Water To Boil And Add The Squid Ink Fettucine, Stirring To Separate. Working Quickly, In A Sauté Pan Heat Olive Oil And Add Garlic And The Manila Clams,…

Cook Eat Share