Pasta with Clam Sauce recipe

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Ingredients

1 pound fresh mushrooms, sliced
1 green bell pepper, diced
2 tablespoons butter
1 pound fettuccini pasta
½ large head broccoli, cut into florets
¾ cup butter, divided
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup all-purpose flour
1 pint heavy cream
1 (14.5 ounce) can chicken broth
2 (6.5 ounce) cans minced clams, drained

Nutrition Info

938.2 calories
carbohydrate: 70.8 g
cholesterol: 224 mg
fat: 60.6 g
fiber: 4.7 g
protein: 32 g
saturatedFat: 36.4 g
servingSize: -
sodium: 357.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.

  3. Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.

  4. In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

Recipe Yield

6 servings

Recipe Note

Rich and satisfying.

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