Pasta with Clam Sauce

Pasta with Clam Sauce

17
Bea Gassman 39

"Rich and satisfying."

Ingredients

1 h {{adjustedServings}} servings 938 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 938 kcal
  • 47%
  • Fat:
  • 60.6 g
  • 93%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

17
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

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!

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!