Pasta With Clam Sauce
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Mushroom (fresh, sliced)3 cup
Butter (divided)1 cup
Grated Parmesan Cheese1 tsp
Oregano (dried)1 tsp
Dried Parsley1 tsp
Garlic Powder1 tsp
Ground Black Pepper1 cup
All-Purpose FlourDirections:
1
In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender
2
Remove from heat and set aside
3
Bring a large pot of lightly salted water to a boil
4
Add pasta and cook for 8 to 10 minutes or until al dente; drain
5
Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes
6
Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper
7
Cover and set aside to keep warm
8
In a medium saucepan over medium heat, melt 1/2 cup butter
9
Dump in flour all at once and whisk until smooth
10
Whisk in cream and chicken broth a little at a time and cook until mixture thickens
11
Stir in clams and reserved broccoli, mushrooms and bell pepper
12
Heat through and toss with pasta
13
Serve at once