Best Fettuccine Alle Vongole Clam Fettuccine Recipes

FETTUCCINE Alle VONGOLE image

Provided by CLUBFOODY

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

10 ounces fettuccine pasta, cooked and drained
2 tablespoons butter
1 tablespoon olive oil
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
3 large garlic cloves, pressed
1/4 cup dry white wine (substitute chicken broth)
2 tablespoons fresh parsley, divided
1 1/4 cups heavy cream
1/2 tablespoon cooking sherry
1 teaspoon dry basil (substitute 1 tbsp. fresh basil)
1/4 teaspoon red pepper flakes (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
2 (5 ounce) cans baby clams, drained
2 teaspoons cornstarch mixed with 1/2 cup cold water
1/2 cup grana padano, grated
1 teaspoon lemon zest, finely grated

Steps:

In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce 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 through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.

Nutrition Facts : Calories 652.8, Fat 39.2, SaturatedFat 21.6, Cholesterol 193.2, Sodium 549.7, Carbohydrate 50, Fiber 1, Sugar 2, Protein 21.6

Spaghetti alle Vongole image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

Steps:

In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

Pasta Alle Vongole image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/3 cup dry white wine
1 dozen littleneck clams, scrubbed
1/4 teaspoon dried oregano
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 ounces linguine
1/2 cup loosely packed fresh flat-leaf parsley, chopped

Steps:

Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

Spaghetti Alle Vongole image

Provided by Bon Appétit Test Kitchen

Yield serves 2

Number Of Ingredients 8

Kosher salt
6 ounces spaghetti
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.