Fettuccine alle Vongole – Clam Fettuccine
His not hers…
If you’re a seafood lover, you’ve probably had many dishes even drinks with some in it. I love seafood… it’s so scrumptious! From Lobster to Scallops, along with Shrimp, sea urchin, Mussels, Clams, crab, squid, cockles, and so on, they are a real “treat”. Depending on where you’re from, fish may also be included in seafood and not in a separate category…
David is a great cook and has come out with many recipes on his own. Like me, he likes to experiment and try new taste sensations. He wasn’t when I just met him but I guess my culinary curiosity rubbed off on him. I sure like that! I would be miserable if I was with someone who’s super picky….
One day, he decided that he was going to make some Clam Fettuccine. Obviously he had it before and wanted to make it at home. From his very first attempt, this pasta dish was amazing! I was impressed! The ingredients blended so well together and the flavors were perfectly balanced. A little something was missing and the next time he made it, I added some lemon zest to his recipe.
Although he’s not using fresh clams, don’t think the taste is lessened. Au contraire… This Fettuccine alle Vongole (clam fettuccine) is perfect the way it is. If you would have to match the same amount of fresh clams with the ones from the cans, you’d have to buy a few dozen. There are a lot of those little guys in one can let alone two. That way, it’s more economical and you can still enjoy a classic Italian dish without compromising on the incredible flavors!
Although this dish is amazing, there’s a way to take it a notch higher by making your own pasta. It’s another step to add but it’s so worth it! Here’s the link to make… Homemade Pasta
It’s a dish that you can enjoy anytime and even serve it at your next dinner party. So easy to make, it takes less than 30 minutes from start to finish and besides being incredibly tasty, it’s also an elegant dish to serve. Next time you feel like having seafood pasta, you’ll know exactly where to go to get a succulent recipe…
Bon Appétit!
For more delicious pasta recipes, check these out…
– Spaghetti alla Carbonara
– Ultimate 8 Cheese Vegetable Lasagna
– Zucchini Pork Penne
– Orzo with Chicken & Asiago
– Lady Athena’s Rockin’ Crab Shell Pasta
– Frankie’s Macaroni Casserole
– Smoked Salmon Fettuccine Alfredo
and click on this link for even more pasta and pizza recipes… Recipe Category • Pasta & Pizza
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Fettuccine alle Vongole - Clam Fettuccine
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Ingredients
- 10 ounces (300 g) fettuccine pasta, cooked and drained (substitute linguine) see Recipe
- 2 tbsp. butter tips & tricks
- 1 tbsp. olive oil
- 1/2 cup red onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 3 large cloves garlic, pressed
- 1/4 cup dry white wine (substitute chicken broth)
- 2 tbsp. fresh chopped parsley, divided tips & tricks
- 1 1/4 cups 35% heavy cream
- 1/2 tbsp. cooking sherry
- 1 tsp. dry basil (substitute 1 tbsp. fresh basil)
- 1/4 tsp. red pepper flakes, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 cans (142g or 5 oz each) baby clams, drained
- 2 tsp. cornstarch (mixed with 1/2 cup cold water)
- 1/2 cup Grana Padano cheese, grated
- 1 tsp. lemon zest, finely grated
Directions
- In a large saucepan over medium heat, add oil and butter. When it's melted, add onions, red peppers and garlic; cook until the onions are translucent, about 4 minutes.
- Add wine and 1 tbsp. parsley; reduce the liquid a little. Pour in cream and sherry; bring to a simmer.
- Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes.
- Add clams and heat them through, about 2 minutes - do NOT overcook or they will become tough & chewy.
- Add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Add pasta to the mixture and toss until coated.
- Place fettuccine on warm serving plates. Sprinkle Parmesan cheese, lemon zest and the remaining parsley.
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