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.

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  • 8 ounces refrigerated spinach or plain fettuccine
  • 2 6 1/2 ounce can 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)
Cook fettuccine according to package directions; drain well. Set fettuccine aside.
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.
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.
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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