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

Instructions

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.