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Edamame and mung bean fettuccine with white clam sauce recipe

An indulgent pasta dish with a little extra 'je ne sais quoi'...

1y ago

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Just because this dish looks downright show-stopping, doesn't mean that it has to be bad for you. Made with Explore Cuisine's high-protein, high-fibre, lower-carb, gluten-free pasta, this indulgent white clam affair is a whole lot better for you than regular pasta – meaning you can chow down guilt-free.

Edamame and mung bean fettuccine with white clam sauce

A simple, healthy dish that doesn't skimp on the wow-factor.

Total time15min


  • 1 box Explore Cuisine Edamame and Mung Bean Fettuccine
  • 2 tbsp olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, thinly sliced
  • 60ml dry white wine
  • 130ml fish stock
  • 24 clams
  • Salt and freshly ground black pepper (to taste)
  • 1 lemon, zested and juiced
  • Chilli flakes (optional)
  • 1 bunch fresh parsley, chopped


  1. Cook fettuccine according to package instructions.
  2. Heat olive oil over a medium heat in a saucepan until glistening. Add the shallot and garlic, and cook until translucent.
  3. Deglaze with the white wine and fish stock, and bring to a simmer.
  4. Add in clams and cover. Let cook for 5-7 minutes until clams have opened. Place all opened clams in a bowl and discard any unopened clams.
  5. Add pasta to the pan and toss until evenly coated in sauce.
  6. Add lemon juice and zest, chilli flakes and fresh parsley.
  7. Plate up and top each serving of pasta with clams. Pour any remaining sauce over the finished dish.

Recipe by

Explore Cuisine Pasta

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Comments (3)

  • Sounds great!

      1 year ago
  • I can't say I've ever had mung beans, but I assume as pasta they'd largely adopt the garlic, oil, fish stock etc., taste.

      1 year ago