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Pasta with Clam Sauce Recipe | |
Italian Pasta | |
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Ingredients:
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 (10.5 ounce) can chicken broth 2 (6.5 ounce) cans minced clams, drained
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. Makes 6 servings
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