Vongole fettuccini with white wine sauce


Vongole fettuccini with white wine sauce

Prep Time: 10 Mins Cooking Time: 10 Mins Total Time: 20 Mins


  • 375g dried fettuccini
  • 50g butter
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 ripe tomatoes, seeded, finely chopped
  • 1 cup (250ml) dry white wine
  • 1kg vongole (clams), rinsed, drained (see note)
  • 1/3 cup coarsely chopped flat-leaf parsley


  1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
  2. Meanwhile, melt butter in a large deep frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add tomato, wine and vongole; bring to the boil. Cook, covered, shaking pan occasionally, for 5 minutes or until sauce reduces by half and vongole open (discard any unopened).
  3. Add pasta and parsley to the pan; gently toss to combine. Remove from heat. Taste and season with salt and pepper. Divide among serving bowls. Serve immediately.