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Pasta with Clam Sauce

By: Bea

"Rich and satisfying."

Rate/Review | Read Reviews (14)

740 Saves

What to Drink?
	Pinot Grigio
	Zesty Bloody Mary

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
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.
Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
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.