Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound spinach fettuccine |
4 tablespoons butter |
1/2 cup chopped shallots |
4 cloves garlic, minced |
1 tablespoon chopped fresh thyme leaves |
1 tablespoon chopped fresh oregano leaves |
1 cup reduced-sodium chicken broth |
2 dozen cooked clams, shelled (or 1 (14-ounce) can whole baby clams, drained) |
1 (14-ounce) can diced tomatoes, drained or 3 roma tomatoes, chopped |
1/4 cup freshly chopped basil leaves |
salt and freshly ground black pepper |
1/4 cup grated parmesan |
Directions:
1. Cook linguine according to package directions.
2. Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
3. Transfer to a serving platter and top with Parmesan.
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