Fettuccine alle Vongole - Clam Fettuccine

Francine Lizotte


This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito!


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4 servings
15 Min
20 Min
Stove Top


  • 10 oz
    fettuccine pasta, cooked and drained (substitute linguine)
  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 1/2 c
    red onions, finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 3 large
    cloves garlic, pressed
  • 1/4 c
    dry white wine (substitute chicken broth)
  • 2 Tbsp
    fresh chopped parsley, divided
  • 1 1/4 c
    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 can(s)
    (142g or 5 oz each) baby clams, drained
  • 2 tsp
    cornstarch mixed with 1/2 cup cold water
  • 1/2 c
    grana padano cheese, grated
  • 1 tsp
    lemon zest, finely grated

How to Make Fettuccine alle Vongole - Clam Fettuccine


  1. 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.
  2. 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.
  3. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=cH2Wn2Fc4wo

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