Fettuccine With Mushrooms And Clams Recipe
Ingredients
| Fettuccine | 1 Pound | |
| Olive oil | 3 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Clams | 1 Can (10oz) | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Parmesan cheese | 3/4 Cup (16 tbs) | |
| Parsley for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Saute" until mushrooms are golden.
Add and saute for 2 minutes.
Save only half the liquid and add clams and reserved juice to above.
Add and cook on medium heat approx. 5 minutes.
Add to above and simmer approx 5 minutes.
Season with salt and pepper.
Add to above.
Mix well and serve over pasta.
Sprinkle with more Parmesan and parsley as a garnish.
Drain and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Saute" until mushrooms are golden.
Add and saute for 2 minutes.
Save only half the liquid and add clams and reserved juice to above.
Add and cook on medium heat approx. 5 minutes.
Add to above and simmer approx 5 minutes.
Season with salt and pepper.
Add to above.
Mix well and serve over pasta.
Sprinkle with more Parmesan and parsley as a garnish.
Chef
