Fettuccine Alle Vongole

• 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

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 tablespoons 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.

pasta, butter, olive oil, red onion, red pepper, garlic, white wine, fresh parsley, heavy cream, cooking sherry, basil, red pepper, fresh ground black pepper, baby clams, cornstarch, grana padano, lemon zest

Taken from www.food.com/recipe/fettuccine-alle-vongole-535764 (may not work)