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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  • Makes: 4 servings
  • Start to Finish: 25 mins

Fettuccine with Mushroom-Clam Sauce

Reviews (0)

4.0 by 1 people

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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.
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Nutrition Facts (Fettuccine with Mushroom-Clam Sauce)

  • Per serving:
  • 310 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 74 mg chol. ,
  • 221 mg sodium ,
  • 32 g carb. ,
  • 16 g pro.
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