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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Rich and satisfying. Ingredients:
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 |
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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