Growing Chefs! Ontario Fettucini Alla Vongole

Fettucini Alla Vongole

In Italy there are two types of fettucini alla vongole; white or red. This variation strays slightly from authentic with a lemon parsley gremolata to top it off, but the zip from the lemon zest is a refreshing addition with the clams.
Difficulty
Intermediate
Yield
Serves 4 to 6
Ingredients
1 cup white wine1/4 cup lemon juice1 cup 35% cream1 cup parmesan, grated2 tablespoons capers800 grams fresh clams or 2 cans canned clams2 lemons, zested1 cup Italian parsley, finely chopped1/4 cup extra virgin olive oil400 grams fettucini Pepper to taste Salt to taste
Equipment
Cutting boardChef's knifeGraterRaspMeasuring cupsMeasuring spoonsTongsLarge potMedium potBowls of various sizesDish towelTasting spoon

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Grate the parmesan cheese.

Zest the two lemons using a rasp, and then cut them in half. Squeeze out ¼ cup lemon juice, and reserve the rest of the juice for another use.

Measure out the white wine, cream, capers, olive oil and fettucini.

If using whole clams, scrub them well in a sink and make sure to change the water so that they are not sandy. If using canned clams, just open the can and you are good to go!

Remove the parsley leaves from the stems and finely chop the leaves.

Get Cooking!

If using whole clams, steam the clams over high heat by heating two cups of water over high heat to a boil. Add the clams, and place a lid on the pot. Shake the pot around on the burner gently, and cook 4 – 5 minutes until the clams are opened up. Remove the clams from the shell if desired, or reserve the clams for adding to the pasta whole.

In a medium pot, add the lemon juice and white wine and bring to a boil over high heat. Reduce to a simmer, and boil for about 5 minutes until the wine is reduced by about half.

Add the capers and cream to the pot, and simmer gently. Slowly incorporate the parmesan cheese until melted. Season to taste with pepper and salt.

In a small bowl, combine the lemon zest and parsley with olive oil, and season to taste with pepper and salt.

Bring a large pot of water to a boil, and season heavily with salt. Cook the pasta until al dente, then drain and add the fettucini to the pot with the lemon caper sauce. Add the clams and toss the pasta well. Serve immediately and top each dish with gremolata.