Best Fettuccine Alle Vongole Clam Fettuccine Recipes

Pasta Alle Vongole image

Provided by Valerie Bertinelli

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.

Fettuccine alle Vongole - Clam Fettuccine image

Provided by Francine Lizotte @ClubFoody

Categories Pasta

Number Of Ingredients 17

10 ounce(s) fettuccine pasta, cooked and drained (substitute linguine)
2 tablespoon(s) butter
1 tablespoon(s) olive oil
1/2 cup(s) red onions, finely chopped
1/2 cup(s) red peppers, finely chopped
3 large cloves garlic, pressed
1/4 cup(s) dry white wine (substitute chicken broth)
2 tablespoon(s) fresh chopped parsley, divided
1 1/4 cup(s) 35% heavy cream
1/2 tablespoon(s) cooking sherry
1 teaspoon(s) dry basil (substitute 1 tbsp. fresh basil)
1/4 teaspoon(s) red pepper flakes, or to taste
- freshly ground black pepper, to taste (i always use mixed peppercorns)
2 can(s) (142g or 5 oz each) baby clams, drained
2 teaspoon(s) cornstarch mixed with 1/2 cup cold water
1/2 cup(s) grana padano cheese, grated
1 teaspoon(s) 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 tbsp. 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.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=cH2Wn2Fc4wo

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