Fettuccine with Mushroom-Clam Sauce

A hint of wine complements clams and mushrooms in this silky sauce. Spinach pasta gives a colorful presentation but plain pasta tastes just as good.



by 2  people


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Ingredients
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    8   ounces 
    refrigerated spinach or plain fettuccine
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    2  6 1/2 ounce can 
    chopped or minced clams
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    Half-and-half, light cream, or milk
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    1   cup 
    sliced fresh mushrooms
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    4   
    green onions, sliced (1/2 cup)
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    2   
    cloves garlic, minced
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    2   tablespoons 
    margarine or butter
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    1/4  cup 
    all-purpose flour
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    1   tablespoon 
    snipped fresh basil or 1 teaspoon dried basil, crushed
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    1 1/2  teaspoons 
    snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
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    1/8  teaspoon 
    pepper
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    1/4  cup 
    snipped parsley
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    1/4  cup 
    dry white wine, half-and-half, light cream, or milk
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    1/4  cup 
    shredded Parmesan cheese
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    Fresh basil (optional)

Directions
1.
Cook fettuccine according to package directions; drain well. Set fettuccine aside.
2.
Meanwhile, drain clams, reserving liquid from one of the cans. Add enough half-and-half, light cream, or milk to the reserved liquid to make 1-1/2 cups.
3.
For sauce, in a medium saucepan cook mushrooms, green onions, and garlic in margarine or butter until tender. Stir in flour, basil, oregano, and pepper; add clam juice mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley, and the 1/4 cup wine, half-and-half, light cream, or milk; heat through.
4.
Divide fettuccine among four dinner plates. Spoon clam sauce over each. Sprinkle with Parmesan cheese. Garnish with additional fresh basil, if desired. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 13, chol. (mg) 74, sat. fat (g) 4, carb. (g) 32, pro. (g) 16, sodium (mg) 221, Percent Daily Values are based on a 2,000 calorie diet
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