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Pasta with Clam Sauce Recipes
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Recipe Name : Pasta with Clam Sauce
Country : United States
Rating :
Category : Home > Seafood > Clam foods
Chef : Bea
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* 1 pound fresh mushrooms, sliced
* 1 green bell pepper, diced
* 2 tablespoons butter
* 1 pound fettuccini pasta
* 1/2 large head broccoli, cut into florets
* 3/4 cup 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 all-purpose flour
* 1 pint heavy cream
* 1 (14.5 ounce) can chicken broth
* 2 (6.5 ounce) cans minced clams, drained


1. In a large skillet over medium heat, cook mushrooms and bell pepper 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 1/4 cup 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 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.