Clam and Mushroom Pasta Sauce
This is a rich and satisfying pasta dish with clams, broccoli, mushrooms and a mix of spices. Serve with garlic bread.
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- In a large frypan over medium heat, cook mushrooms and capsicum in 2 tablespoons butter until tender. Remove from heat and set aside.
- 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.
- Toss cooked pasta with 65g butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
- 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 and Ratings
Global Ratings:
(22)
Reviews in English (17)
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)
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