Quick & Easy Fettuccine With Mushroom-Clam Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Very simple version of fetuccini. Pleasing to the pallet and the eye! Ingredients:
2 (6 1/2 ounce) cans chopped clams |
4 garlic cloves, minced |
1/4 cup dry white wine |
2 tablespoons butter or 2 tablespoons margarine |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup parmesan cheese (you may wish to sprinkle with additional parmesean cheese upon serving) |
8 -10 ounces fettuccine pasta |
parsley (optional) or lemon slice, for garnishing (optional) |
Directions:
1. While cooking fettucini noodles to desired doneness.
2. Drain clams, reserving liquid.
3. Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
4. Add clam juice and wine.
5. Bring to a boil.
6. Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
7. Reduce heat and add the soup, clams and cheese.
8. Cook until heated through stirring occasionally.
9. Serve over fettucini noodles and garnish with parsley or lemon slices.
10. Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).
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