Pasta with Clam Sauce

Pasta with Clam Sauce
  • 1 pound fresh mushrooms, sliced
  • 1 green bell pepper, diced
  • 2 tablespoons butter
  • 1 pound fettuccini pasta
  • 1/2 large head broccoli, cut into florets
  • 3/4 cup butter, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1 pint heavy cream
  • 1 (14.5 ounce) can chicken broth
  • 2 (6.5 ounce) cans minced clams, drained


  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.

05/19/2018
Pasta with Clam Sauce, recipe PT15M PT1H 5 455 calories

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