Fettuccine with Mushroom-Clam Sauce
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 4 servings.
Total Time:
25 mins
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Ingredients
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8 ouncesrefrigerated spinach or plain fettuccinesee savings
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2 6-1/2-ounce canschopped or minced clamssee savings
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Half-and-half, light cream, or milksee savings
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1 cupsliced fresh mushroomssee savings
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4green onions, sliced (1/2 cup)see savings
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2 clovesgarlic, mincedsee savings
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2 tablespoonsmargarine or buttersee savings
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1/4 cupall-purpose floursee savings
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1 tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushedsee savings
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1-1/2 teaspoonssnipped fresh oregano or 1/4 teaspoon dried oregano, crushedsee savings
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1/8 teaspoonpeppersee savings
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1/4 cupsnipped parsleysee savings
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1/4 cupdry white wine, half-and-half, light cream, or milksee savings
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1/4 cupshredded Parmesan cheesesee savings
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Fresh basil (optional)see savings
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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: 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
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