Fettuccine with Mushrooms and Clams Recipe

Fettuccine with Mushrooms and Clams picture


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Olive oil3 Tablespoon
 Chopped mushrooms1 Cup (16 tbs)
 Minced garlic1 Teaspoon
 Clams10 Ounce, drained and liquid reserved (2 Cans, 5 Ounce / 142 Grams Each)
 Dry white wine1⁄3 Cup (5.33 tbs)
 35% whipping cream1 1⁄2 Cup (24 tbs)
 Fettuccine1 Pound
 Grated parmesan cheese3⁄4 Cup (12 tbs)
 Butter1 Tablespoon
 Chopped fresh parsley1
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1023 Calories from Fat 482

% Daily Value*

Total Fat 54 g82.7%

Saturated Fat 25.6 g128%

Trans Fat 0 g

Cholesterol 112.7 mg

Sodium 499.7 mg20.8%

Total Carbohydrates 87 g28.8%

Dietary Fiber 4.3 g17.1%

Sugars 4.8 g

Protein 35 g69.5%

Vitamin A 8.7% Vitamin C 17.5%

Calcium 29.8% Iron 68.9%

*Based on a 2000 Calorie diet


1. In a large skillet, heat olive oil over medium-high heat and cook mushrooms until golden.
2. Stir in parsley and garlic and cook, stirring, 2 minutes.
3. To the skillet add clams and half their liquid (discard other half of liquid), stir in wine and reducing heat to medium and cook for 5 minutes.
4. Stir in cream and cook 5 minutes longer.
5. In large pot of boiling salted water, cook fettuccine 8 to 10 minutes until al dente and drain.
6. Into the sauce stir Parmesan and butter and toss pasta.

7. Season to taste with salt and pepper and serve.
Image Courtesy : http://www.flickr.com/photos/rogerimp/2622987686/