fettuccine alle vongole - clam fettuccine

Ingredients For fettuccine alle vongole - clam fettuccine

• 10 oz

  fettuccine pasta, cooked and drained (substitute linguine)
• 2 Tbsp

  butter
• 1 Tbsp

  olive oil
• 1/2 c

  red onions, finely chopped
• 1/2 c

  red peppers, finely chopped
• 3 lg

  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

  (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