Fettuccine with Mushrooms and Clams Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, minced | |
| Garlic | 1 Teaspoon, minced | |
| Clams | 2 Can (10oz) | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Fettuccine | 1 pound | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Butter | 1 Tablespoon | |
| Chopped fresh parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
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.
SERVING
7. Season to taste with salt and pepper and serve.
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.
SERVING
7. Season to taste with salt and pepper and serve.
Chef
