Pasta with Clam Sauce

Fettuccini tossed with a chicken stock and cream sauce, clams, mushrooms, broccoli, herbs and lots of butter.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 938 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.