• 3-4 slices rustic country bread, cubed


• olive oil for sautéing


• 2 large cloves garlic, minced


• 1 medium white onion, diced


• 1 1/2- 2 Tbs fresh chopped sage (or 1/2 tsp dry sage)


• approx. 1 1/2-2 cups diced smoky ham


• 3 6-ounce cans chopped clams


• 1 large ripe tomato, diced


• 2 9-ounce packages fresh fettuccine or 1 pound dried fettuccine

PROCEDURE:


Get a large pot of water going for the fettuccine.
Add a splash of olive oil to another large, heavy bottomed pot and toast 3-4 slices of cubed day old bread to make some croutons for garnishing the final dish.

Keep your eye on that and stir them around as they're toasting (you might need to add a little more oil) and, when they are a light golden brown, take them out of the pan.

Add another splash to the pan and sauté the garlic and onions with the fresh chopped sage to get that flavor going. Once the onions have softened up, throw in the diced smoky ham and let that cook for a few minutes. Strain 3 6-ounce cans of chopped clams, reserving the clam juice and, once the ham has browned up a bit, add the chopped clams, with about half of the juice and let it come up to a simmer.

Use your judgment as far as when to cook the fettuccine as fresh pasta won’t take as long to cook.

Fettuccine with Ham and Clams

Peasant style surf and turf!

HINTS:
Use another type of pasta if you like and also use 1 15-ounce can of diced tomatoes if you don't have fresh.