Clam and Mushroom Pasta Sauce

    1 hour

    This is a rich and satisfying pasta dish with clams, broccoli, mushrooms and a mix of spices. Serve with garlic bread.

    22 people made this

    Serves: 6 

    • 500g fresh mushrooms, sliced
    • 1 green capsicum, diced
    • 2 tablespoons butter
    • 500g fettuccini pasta
    • 1/2 large head broccoli, cut into florets
    • 190g 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 (30g) plain flour
    • 500ml thickened cream
    • 500ml chicken stock
    • 2 (190g) cans minced clams, drained

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large frypan over medium heat, cook mushrooms and capsicum in 2 tablespoons butter until tender. Remove from heat and set aside.
    2. 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.
    3. Toss cooked pasta with 65g butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
    4. In a medium saucepan over medium heat, melt 125g butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken stock a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and capsicum. Heat through and toss with pasta. Serve at once.

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    Reviews in English (18)


    Very good base recipe. I did make a few changes. I couldn't see using chicken broth when I had clam juice just sitting there. Tossed that in and added a little white wine.  -  14 May 2008  (Review from Allrecipes USA and Canada)


    I have been searching for an excellent creamy clam sauce to rival those in restaurants for years. This is it! In my house we call it heart-attack pasta, but it is worth it!  -  15 Jul 2002  (Review from Allrecipes USA and Canada)


    It was easy and I didn't take that long as stated on the recipe. You can save some steps and it still very good!  -  28 Mar 2011  (Review from Allrecipes USA and Canada)