fettuccine alle vongole - clam fettuccine

Ingredients

• 10 ounces fettuccine pasta, cooked and drained (substitute linguine)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 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 tablespoons fresh chopped parsley, divided
• 1 1/4 cups 35% heavy cream
• 1/2 tablespoon cooking sherry
• 1 teaspoon dry basil (substitute 1 tbsp. fresh basil)
• 1/4 teaspoon red pepper flakes, or to taste
• - freshly ground black pepper, to taste (i always use mixed peppercorns)
• 2 cans (142g or 5 oz each) baby clams, drained
• 2 teaspoons cornstarch mixed with 1/2 cup cold water
• 1/2 cup grana padano cheese, grated
• 1 teaspoon lemon zest, finely grated