Pasta with Clam Sauce Recipe

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

Directions
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.

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