Fettuccine with Mushroom-Clam Sauce
From: Better Homes and GardensA hint of wine complements clams and mushrooms in this silky sauce. Spinach pasta gives a colorful presentation but plain pasta tastes just as good.
Servings: Makes 4 servings.
Total: 25 mins
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Ingredients
8 ounces refrigerated spinach or plain fettuccine
2 6-1/2-ounce cans chopped or minced clams
Half-and-half, light cream, or milk
1 cup sliced fresh mushrooms
4 green onions, sliced (1/2 cup)
2 cloves garlic, minced
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1-1/2 teaspoons snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup snipped parsley
1/4 cup dry white wine, half-and-half, light cream, or milk
1/4 cup shredded Parmesan cheese
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 Facts
Calories 310, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 74 mg, Sodium 221 mg, Carbohydrate 32 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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