Pasta With Clam Sauce

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.