“Rich and satisfying.” - by Bea
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
- 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.
- Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 938 cal
- 47%
- Fat
- 60.6 g
- 93%
- Carbs
- 70.8 g
- 23%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"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...." See more"
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