Fettuccine alle Vongole - Clam Fettuccine
This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It's a lovely dish you can enjoy anytime for any occasion
Ingredients
- 10 ounces (300 g) fettuccine pasta, cooked and drained (substitute linguine) see Recipe
- 2 tbsp. butter
- 1 tbsp. olive oil tips & tricks
- 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. dried basil leaves (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/ 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 butter and oil. 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.