Fettuccine Alle Vongole - cooking recipe

Ingredients

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

Preparation

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.