Clam and Mushroom Pasta Sauce

Clam and Mushroom Pasta Sauce


22 people made this

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


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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