Pasta with Clam Sauce

Pasta with Clam Sauce

17 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Bea Gassman
Recipe by  Bea Gassman

“Rich and satisfying.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (17)

Rate This Recipe
Pam-3BoysMama
16

Pam-3BoysMama

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.

McRae Family
13

McRae Family

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!

Paulina
8

Paulina

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!

More Reviews

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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