Fettuccine’s name—which translates to “little ribbons”—tells us a lot about its shape. The pasta is broad and generally 1/4-inch thick; it’s about twice as wide as linguine.

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Bring a large pot of water to a boil for the fettuccine. In a large skillet over ... and add them to the skillet with the onion. Cook the pasta according to the package instructions.

Bring a large pot filled with salted water to a boil over high heat. Once boiling, add pasta. Cook according to package instructions, minus 2 minutes, so that pasta is shy of al dente but not brittle.

Add the reserved pasta cooking water, 2 tablespoons at a time, if needed to loosen the sauce. Add the clams and cook, stirring, for 30 seconds. Remove from the heat.

Swirling chile crisp into fettuccine Alfredo creates an immensely satisfying and meatless one-dish dinner. Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. This one-pot pasta ...

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