FETTUCCINE ALLE VONGOLE - CLAM FETTUCCINE

Fettuccine alle Vongole - Clam Fettuccine image

Provided by Francine Lizotte @ClubFoody

Categories Pasta

Number Of Ingredients 17

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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